3 medium leeks, rinsed and minced
1 medium sweet onion, minced
2 T sweet unsalted butter
6 white potatoes, peeled and sliced thin
3 C whole milk
1 C vegetable stock
10 oz. Appleton Creamery Dill Chevre
1/4 tsp grated nutmeg
salt and pepper
In a large saucepan, saute leeks and onions, over high heat, until the onions start to look clear — about 3 minutes. Add the potatoes, milk and stock. Simmer, covered for about 15 minutes, until the potatoes break apart. Puree mixture in a food processor or blender, return to pot and over very low heat, add chevre, nutmeg and salt and pepper. When the chevre has melted, pour soup in a decorative toureen and serve. Freshly snipped chives make a lovely garnish.
©2000 mo’s passion
Perfect for St. Patrick’s Day!
3 T salt
3/4 lb. fresh spinach pasta, uncut, 3 sheets
2 10-oz.pkgs. frozen chopped spinach
1 Cup ricotta
1/2 Cup parmesan
1/2 Cup basil pureé (made by pureeing 8 C basil and 1/4 C olive oil)
11 oz. chevre (soft mild goat cheese)
3 T heavy cream
1-1/2 Cups Bechemel sauce
Cook pasta–undercook–soak in cold water.
Cook spinach–drain well.
Mix ricotta and 2 T. parmesan, salt & pepper.
Mix basil, 3/4 chevre, and cream.
Drain spinach, squeeze out liquid, mix with ricotta.
Preheat oven to 375 degree F oven.
Layer: Bechemel, pasta, spinach/ricotta, pasta, Bechemel, basil/chevre, pasta, Bechemel, chevre (plain), parmesan.
Bake 10-15 minutes til bubbling and browned.
From the Silver Palate Cookbook.