The Market Report

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Laura Avery chats with DJ Olsen, the chef at Lou Wine Bar in Hollywood, who is shopping for fresh potatoes and leeks to make a simple potato leek soup.

  • 1 lb potatoes, peeled and cubed
  • 1 lb trimmed leeks, use whites only, sliced into half moons
  • squeeze of lemon
  • Salt and pepper to taste
  • High-quality olive oil for garnish
  • 3 Tablespoons butter

Saute leeks in melted butter until softened.

Add potatoes and about 3 inches of water. Cover and simmer for about 1 hour, until potatoes and leek are soft.

Puree soup in a blender. Season with salt and pepper to taste. Add squeeze of fresh lemon and drizzle olive to serve.

Laura also previews some winter citrus. She says to be sure to taste kumquats, the grape-sized orange citrus that you eat whole--skin and all. Blood oranges, which are also in season, have a slightly tarter flavor than a regular orange. Combine them with the in-season navel oranges and make a beautiful red-orange juice.  There are also many varieties of tangerines and grapefruits available as well, like the sweet Oro Blanco and the Chinese delicacy, pomelos.

Summertime by Frank Vignola