Potato-Leek-Parsley Puree

  • 2 cloves garlic, peeled
  • 1 medium leek, cleaned thoroughly, root and dark green top removed, and sliced into ½-inch rounds
  • 4 medium potatoes (such as Yukon Gold or Yellow Finn), cleaned, quartered and rid of blemishes
  • 2 teaspoons salt
  • 2 sprigs fresh thyme
  • 6 black peppercorns
  • ½ cup fresh flat-leaf parsley, chopped
  • Ground black pepper


In a medium saucepan, combine the garlic, leek, potatoes, salt, and thyme. Place the peppercorns in cheesecloth or an herb sachet and add to the pot. Cover the ingredients with just enough water to barely cover the vegetables. This is important.

Bring to a liver simmer and cook until the potatoes are tender, about 15 minutes. Do not cover, or the beautiful green leeks will turn an ugly army brown. Take off the heat. Remove the peppercorn bundle.

With a handheld stick blender, puree the contents of the pot until well blended. Alternatively, puree in a blender of food processor, in batches. Add the parsley and you will see beautiful green flecks transform the soup. Season with the pepper to taste.

Serve immediately. Can also be made in advance and reheated.

Makes 4 servings. 

Recipe source: “The Meat Lover’s Meatless Cookbook” by Kim O’Donnel

Nash's Organic Potatoes and Grilled Kale

Nash's Organic Kale 

Nash's Organic Kale 

  • 5 tablespoons olive oil, divided
  • 2 pounds small potatoes
  • Salt
  • 1 pound shallots, unpeeled
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • 1/4 cup cornichons (tiny pickles), chopped
  • 2 tablespoons drained capers
  • 1 bunch kale, ribs and stems removed
  • 3 scallions, sliced
  • 1 cup parsley leaves with stems
  • Prepare a grill for medium-high heat and lightly oil grate.
  1. Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.
  2. Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.
  3. Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
  4. Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

Thank you Nash's Organic Produce to see more recipes 

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