Armenian Potato Leek Soup

Friends, I have been living large this week. I found out about an absolutely amazing donut shop that is a short walk from my office (Do-Rite Donuts OMG), accidentally stumbled upon the downtown Chicago Farmstand (as I was trying to find aforementioned donut shop for the first time), and went to the first outdoor Green City Market of the season! So exciting!



I love the produce at the beginning of spring. It's so tender and bright green and delicate. It deserves to be treated gently. Last Thursday, I was impatiently waiting our trip to the market on Saturday morning, so finding the Farmstand was like getting to open a present on Christmas Eve. I got some rhubarb, leeks, pea tendrils, and mint, and started dreaming about dinner.

As I started pulling things together for this soup that evening, I wasn't purposefully trying to turn it into an Armenian-flavored dish. I just wanted a light, simple way to spotlight these first few springtime treasures. But when I tasted it, the mint and yogurt were unmistakably Armenian. One of my favorite meals from my childhood was Tan Abour, a delicious soup made with lamb stock, yogurt, mint, and barley. This hits all the same flavor spots, and only takes about 25 minutes to come together, making it a perfect supper for a springtime weeknight. I hope you enjoy it as much as I do!



Armenian Potato Leek Soup

2 tablespoons olive oil
2 tablespoons butter
3 small potatoes, about a pound, peeled and cubed
2 leeks, rinsed well and sliced
2 cups vegetable stock or water
1 cup whole milk
1/2 cup whole milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced fresh mint
1/4 teaspoon kosher salt

In a wide, shallow saucepan, heat the olive oil and butter over medium heat. Add the leeks and onions, and saute for a few minutes, until the vegetables are getting some color in places. Season lightly with salt and pepper, and add the vegetable stock or water. Cover and reduce the heat to low, and simmer about 15 minutes, until the potatoes are tender. Puree in a blender. Return to the pot and stir in the milk, and heat through over low heat.

In a small bowl, stir together the yogurt, lemon juice, mint, and salt. Stir yogurt mixture into the soup and mix well, or ladle soup into bowls and drizzle a little bit of the yogurt mixture over each bowl. Serve warm or chilled. Top each bowl with a little pile of pea tendrils.

Serves three as a meal, four as a first course.