This soup had me at ARUGULA. 🙂 (& Creme Fraiche!!) My friend served it to us – with the crispy shallots- on New Year’s Eve and it was wonderful. I thought that I had already discovered the most decadent (and SO WORTH IT) potato-leek soup with Baked Potato & Leek Soup with Cheddar & Bacon, but this may be a close tie. DELICIOUS!
This soup is thick and hearty. I didn’t make the fabulous crispy shallots but included the recipe below. We ate the soup sprinkled with freshly grated Parmesan cheese, with green salad and Oatmeal Toasting and Sandwich Bread on the side- a complete meal. GREAT! This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via food network.com. I substituted half & half for heavy cream, used unpeeled potatoes, and increased the amount of arugula and leeks.
Yield: 6 to 8 servings
- 2 pounds Yukon gold potatoes, cut into 1/2-inch to 3/4-inch chunks
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks) or 16 oz (1 pound) frozen sliced leeks, thawed and drained
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 7 oz baby arugula
- 1/2 cup dry white wine, plus extra for serving
- 6 to 7 cups chicken stock, preferably homemade (I used 4 cups homemade Turkey Stock & 2 cups boxed chicken stock)
- 1 cup half & half
- 8 ounces creme fraiche
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots, recipe follows, optional
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks in a (stovetop-safe) roasting pan or baking sheet in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 35 (on convection roast) to 40 minutes, turning them with a spatula a few times during cooking, or until very tender. Add the arugula and toss to combine. Roast for 3 to 4 more minutes, until the arugula is wilted.
- Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
- Add the half & half, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Yield: about 1/2 cup
One Year Ago:
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