The Market Report

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

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.

Summertime by Frank Vignola