White Lasagna with Asparagus, Spinach & Peas

This meatless lasagna was described as a showcase of spring vegetables. The filling was full of asparagus, peas, fresh herbs, greens, and leeks. It was loaded with cheese too, of course. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used no-boil noodles. I prepared it the day it was served but it could be prepared up to two days ahead. It can be assembled ahead of time and baked before serving or baked in advance and reheated before serving. Clark notes that the lasagna is easier to slice if it is baked and then reheated.

Yield: Serves 6 to 8

For the Béchamel:

• 4 T unsalted butter (plus additional butter or cooking spray for greasing the pan)
• 1/3 cup (5 T) all-purpose flour
• 4 cups whole milk, plus more if needed
• 1 teaspoon fine sea, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 large garlic cloves, finely grated or minced (I used a garlic press)

For the Filling:

• 3 T extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), ends trimmed, cut into 3/4-inch pieces if thin or 1/2-inch pieces if fat
• fine sea salt and freshly ground black pepper
• 1/2 cup frozen peas (no need to thaw)
• 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
• 2 leeks, white and light green parts, thinly sliced into half moons and cleaned
• 1 teaspoon fennel seeds
• 1/4 teaspoon red-pepper flakes
• 8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped if large
• 1 large lemon, zested and juiced
• 32 ounces whole-milk ricotta (about 4 cups)
• 1 1/2 cups grated Parmigiano-Reggiano, divided
• 3/4 cup grated Pecorino Romano
• 12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
• 8 ounces whole-milk mozzarella, thinly sliced or torn into pieces

To Prepare the Béchamel:

1. In a large saucepan, melt 4 tablespoons butter over medium heat.
2. Once melted, add flour and whisk until combined. Cook for 3 to 5 minutes, or until pale golden.
3. Slowly whisk in the milk, a little at a time, so that the sauce does not clump.
4. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable.
5. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed. (I used coarse salt.)

To Prepare the Filling & Complete the Dish:

1. Place a 12-inch skillet over medium to medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 3 to 4 minutes.
2. Season asparagus with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons mixed soft herbs.
3. Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes.
4. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes.
5. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
6. Add leek-spinach-herb mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
7. Heat oven to 400 degrees. (I set my oven to true convection.) Grease a 9-by-13-inch baking pan with cooking spray or a little butter.
8. Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered.
9. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer.
10. Ladle a little more béchamel on top of the noodles, covering the surface.
11. Add half of the ricotta-leek-spinach-herb mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top.
12. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture.
13. Top with the sliced mozzarella.
14. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel.
15. Sprinkle with remaining 1/2 cup Parmesan.
16. Cover the pan with parchment paper and then foil; place on a parchment paper-lined rimmed baking sheet to catch any drips.
17. Bake for 30 minutes, then remove parchment and foil. Rotate the pan.
18. Bake for another 30 minutes on convection or up to 40 minutes in a standard oven, or until golden brown and bubbling on top. Rotate the pan for even browning, if necessary. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.)
19. Let sit for 20 to 30 minutes before serving.

Thomas Keller’s Butternut Squash Soup with Brown Butter

While unloading my CSA box, I spoke with another member about what she was making with all of the butternut squash we were receiving in our share. She said that there was no better way to use it than this soup! It was a great recommendation.

This recipe was adapted from Thomas Keller’s “Bouchon,” via The New York Times, contributed by Amanda Hesser. Hesser described it as “astonishingly flavorful and complex.” It was creamy, silky, and incredibly delicious. I made it for my mom on her birthday! 🙂 It would also be wonderful as part of a holiday meal.

I loved that it incorporated leeks, shallots, and yellow onions- and brown butter, of course. The toppings also gave it a lovely presentation.

Yield: Serves 6

• 1 3-to-3½-pound butternut squash
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 2 sprigs sage
• 1 cup thinly sliced leeks (about 2 leeks)
• 1/2 cup thinly sliced carrots (about 2 carrots)
• 1/2 cup thinly sliced shallots
• 1/2 cup thinly sliced onions
• 6 garlic cloves, smashed
• 2 tablespoons honey
• 6 cups vegetable or chicken stock, more if needed
• Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves or cheesecloth
• 1/4 cup crème fraîche
• freshly grated nutmeg
• 4 tablespoons unsalted butter
• 1 tablespoon minced chives
• extra-virgin olive oil

1. Preheat the oven to 350 degrees. (I set my oven to convection roast.) Line a small baking sheet with aluminum foil.
2. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1½ teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
3. Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
4. Cut the leeks in half lengthwise and thinly slice into half moons. Soak in a bowl of water. Using a slotted spoon, lift from the top before using.
5. Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes.
6. Add the diced squash, garlic, 11/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring.
7. Stir in the honey and cook, stirring, for 2 to 3 minutes.
8. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
9. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend.
10. Remove from the heat and discard the bouquet garni.
11. Transfer the soup to a blender, in batches, and purée. Alternatively, use an immersion blender in the pot.
12. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
13. Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
14. Gently reheat the soup until just hot. If it is too thick, add a little more stock.
15. Heat a medium skillet or butter warmer medium-over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup — keep a safe distance, it may sputter — then stir.
16. Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Chicken & Rice with Leeks & Salsa Verde

I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. The salsa verde added so much to this classic comfort food dish!

Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.

Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)

For the Chicken & Rice:

• 1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
• Kosher salt and freshly ground pepper
• 3 T unsalted butter, divided
• 2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
• zest and juice of 1 lemon, divided
• 1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
• 2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)

For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)

• 2 oil-packed anchovy fillets
• 4 large garlic cloves
• 2 T drained capers
• crushed red pepper flakes
• 2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
• 8 T extra-virgin olive oil

1. Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
2. Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
3. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
4. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
5. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
6. Nestle the chicken thighs (“skin side up”) into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
7. Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
8. While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
9. Add herbs; process until a paste forms.
10. With motor running, gradually stream in oil until loosened to a thick sauce.
11. Add half of lemon juice; season salsa verde with salt to taste.
12. Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.

One-Pot Chicken & Farro with Caramelized Leeks

This is another weeknight one-pot chicken dinner. I loved the colorful and fresh topping- I would add even more next time! This dish also incorporated farro which is one of my absolute favorites. It could appropriately be served any time of year.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used sherry vinegar in the topping and modified the proportions and method. Great.

Yield: Serves 4 to 6

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6) or use whole legs
• coarse salt and freshly ground black pepper
• 2 large or 3 medium leeks
• 2 tablespoons extra-virgin olive oil
• 2 to 4 large garlic cloves, thinly sliced
• 1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife
• 1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife
• 4 thyme sprigs
• 1 tablespoon tomato paste
• 3 cups chicken or vegetable stock
• 1 1/2 cups pearled or semi-pearled farro (I used Trader Joe’s 10-minute farro)
• 1+ cup quartered or halved cherry or grape tomatoes or diced tomato
• 1/2 cup fresh parsley leaves and tender stems, roughly chopped
• fresh lime or lemon juice, or vinegar, to taste, such as cider vinegar or sherry vinegar (I used 1-2 T sherry vinegar)

1. Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
2. Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. (I soak them in a bowl of water.)
3. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
4. In a large skillet with a lid, heat 1 tablespoon oil over medium-high heat. (I used a wide and low enameled cast iron skillet.)
5. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes on the first side ad 3 to 5 minutes on the second side. Transfer the chicken to a plate and repeat with remaining chicken.
6. Reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 9 to 10 minutes.
7. Add the garlic and cook until golden, 1 to 2 minutes.
8. Stir in crushed spices, thyme sprigs and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
9. Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
10. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
11. Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. (I used sherry vinegar.) The mixture should taste tangy and bright.
12. Discard the thyme sprigs, and serve chicken and farro topped with the tomato mixture.

Vegetable Baked Rice with White Beans & Leeks

Baked rice is quick and easy to prepare and is really delicious. This baked rice dish was inspired by prasorizo, the classic Greek rice-and-leek dish. It makes a great vegetarian main dish or a phenomenal side. We ate it as a main dish with rotisserie chicken on the side. 😉 The freshly grated Parmesan really added richness to the meal.

This recipe was adapted from The New York Times, contributed by Ali Slagle. Almost any vegetable can be incorporated into the dish.  I added my beautiful CSA Romanesco cauliflower (with its greens) as well as baby spinach. The original recipe suggests alternatively adding tomatoes, zucchini, and/or broccoli with the leeks, or arugula and/or sliced sugar snap peas after the dish is removed from the oven.

Yield: Serves 4 to 6

• 4 to 5 leeks (about 2 pounds), trimmed, white and pale green parts, cut lengthwise & sliced 1/4-inch thick
• 1 lemon
• chopped tomatoes, zucchini, broccoli florets, and/or cauliflower florets, optional (I used Romanesco cauliflower florets)
• 1/4 cup raw almonds (I used raw slivered almonds), or more, to taste
• 1/2 teaspoon red-pepper flakes
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups uncooked white basmati rice
• 1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
• 2 1/2 cups boiling water or stock
• coarsely chopped spinach and/or arugula, or sliced sugar snap peas (I used 2 cups chopped baby spinach)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/4 cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving

1. Heat the oven to 400 degrees, preferably on convection.
2. Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
3. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
4. In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. (I used an enameled cast iron baking dish.)
5. If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
6. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
7. Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
8. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
9. Add the boiling water or stock, then seal the pan tightly with foil.
10. Bake until the rice is tender, 20 to 22 minutes.
11. Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
12. If adding spinach and/or arugula, or sliced sugar snap peas, add them in at this time. (I added the Romanesco cauliflower greens, ribs removed and finely sliced, as well as 2 cups of baby spinach leaves, coarsely chopped.)
13. Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
14. Season to taste with salt and pepper.
15. Serve with lemon wedges, and more Parmesan and herbs, as desired.

Baked Rigatoni with Cheddar & Broccoli Rabe

I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.

This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!

Yield: Serves 6 to 8

• 1 lb rigatoni, ziti, or fusilli
• 8 T extra-virgin olive oil, divided
• 3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
• minced garlic, optional
• coarse salt and freshly ground black pepper
• 1 tsp crushed red pepper flakes, plus more to taste
• 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
• 1 cup heavy cream
• 12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
• 1 bunch chives, chopped, divided (about 1 cup)
• 1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)

1. Preheat oven to 425°, preferably on convection.
2. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
3. While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
4. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
5. Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
6. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
7. Season with salt and black pepper.
8. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
9. Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
10. Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
11. Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
12. Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
13. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
14. Scatter remaining chives over pasta just before serving.

White Borscht

Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving.

I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup.

This recipe is from The New York Times, contributed by Gabrielle Hamilton.  I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious 😉 ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. Fabulous cold-weather comfort food.

Yield: 5 quarts, Serves 10 to 12

• 2 1/4 to 2 1/2 pounds full horseshoe link of high-quality smoked kielbasa
• 5 fresh bay leaves
• 3 pounds leeks (6 long, lively leeks)
• 3 pounds russet potatoes (about 4)
• 1 cup unsalted butter (2 sticks)
• 1 large yellow onion, small-diced (about 2 cups)
• 6 garlic cloves, minced
• Kosher salt
• 1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed
• 1 full tablespoon finely ground black pepper
• 1/2 cup crème fraîche
• 1 bunch fresh dill, woody stems removed, fronds minced

1. Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves. Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed.
2. Pull sausages from the now smoky and seasoned water, and set aside. Save that water!
3. While the kielbasa simmers, split leeks in half lengthwise, then soak and rinse in cold water to thoroughly remove all sand. Slice leeks into 3/8-inch half-moons from whites to dark greens, as far up as is viable.
4. Peel potatoes, trim all four sides to stabilize on the cutting board and trim both ends to “box” the potato. Save the scraps. Cut the boxes into large cubes, about 3/4-inch square.
5. In a sturdy soup pot (I used a large enameled cast iron Dutch oven), melt 1 stick butter over low heat until foaming.
6. Stir in onion, garlic and a healthy pinch of salt, and let them sweat for a full 5 minutes until translucent.
7. Stir in remaining butter, the sliced leeks and another generous pinch of salt, then let sweat slowly over low heat for 8 minutes until moist, bright green and glossy.
8. Add potato scraps, the cube of bread and half the kielbasa boiling liquid. Let gently simmer 10 minutes while the potato scrap softens and the bread hunk becomes flabby and swollen. If you need to increase the heat to get a little simmer going, do so.
9. Meanwhile, slice kielbasa in half lengthwise. Place two pieces back into the soup pot as is, and then slice the remaining 6 pieces into very thin, 1/8-inch half-moons, and set aside.
10. Retrieve the soggy lump of sourdough bread with a slotted spoon, and don’t worry if you also get a few bits of leek or onion or whatever is floating in the soup when you pull it out. Also remove about 1 cup of liquid, and set aside.
11. Add potato cubes and the rest of the kielbasa liquid to the pot. Add another pinch of salt and half the black pepper. Let it come back to temperature, and then to simmer until potatoes are cooked through, about 25 minutes more.
12. Using either a stick blender or a traditional blender, purée the sodden hunk of bread until foamy, using half of the liquid you pulled in Step 10, if needed. (I used a Vitamix.) Stir this back into the soup pot once the potatoes are cooked through.
13. Slice the reserved kielbasa and return all of the kielbasa to the pot.
14. Whisk the crème fraîche with remaining 1/2 cup of the hot reserved liquid; stir mixture into the soup.
15. Stir in the chopped dill and the remaining 1/2 tablespoon pepper. Serve very hot.