Serves 6 as appetizer
2 Tbsp unsalted butter
3 cups chopped leeks, including pale green portion
1 lb. potatoes, peeled and thinly sliced
4 cups vegetable stock
4 cups fresh roughly chopped sorrel
2 Tbsp tomato paste
1 Tbsp dried rosemary (or fresh equivalent)
½ cup half-and-half
Salt and pepper to taste
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For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.