Cooking with Charlie - Leek and Cucumber Soup

By way of introduction, one thing I enjoy a great deal is cooking. Between me and the missus, we can cover nearly any Mediterranean cuisine, most of Europe, and down into Latin America. This is going to be my third attempt to create a repository for recipes I've developed, borrowed, been given, or even outright stolen. Facebook ate my last attempt. So let's see what we can do. 

A few months ago, Kelly and I were having dinner at a Greek restaurant owned by some of our friends (Dio Deka, in Los Gatos, for those keeping track). Absolutely awesome night, I have to say. And if you happen to be in the south bay, and want a really exceptional Greek dinner, go there, and tell them that Charlie and Kelly sent you. You won't regret it.

One thing the chef had come up with was a leek and cucumber soup - kind of a vichyssoise, but without the potatoes - as a mid-course taster.  Absolutely delicious stuff.  Kelly and I decided we had to at least take a swing at recreating it.  After a couple experiments, this is what we came up with.

Tools:

• A good knife
• Peeler
• Mixing spoon
• Large saute pan
• Blender
• medium mixing bowl (optional)

Ingredients:

• 3 tablespoons butter
• 2 leeks, cleaned and chopped
• 3 large cucumbers, peeled and seeded and chunked
• 1 1/2 cups milk
• juice of 1 lemon
• handful of mint leaves
• 3/4 cup greek or plain yogurt
• 2-3 tablespoons honey
• salt
• pepper
• champagne or other white wine vinegar
• Optional garnishes:
  sour cream
  creme fraiche
  chopped chives

Instructions:

1. In the large skillet, melt the butter. Over medium heat, saute the leeks for about 5 minutes, then add the cucumber chunks and saute them for a minute or so, just to put a little edge on them.
2. Put the leeks and cucumbers in the blender. Add the milk, lemon juice, and mint leaves. Puree until smooth. Note - I had enough I had to do this in two passes. If you have to do that, just divide into two batches.
3. Add the yogurt and honey, mixing thoroughly.
4. Chill for 45 minutes to an hour.
5. Add salt, pepper, and vinegar to taste.
6. Serve in bowls, with optional garnishes.

I also recommend a good, robust baguette, batard, or sourdough bread as an accompaniment. If it's a hot day, a cold white wine would complete things.

Skol!