Saturday, October 17, 2015

Roasted Potato Leek Soup

Along with extra arugula, I also happened to have some leeks I needed to use.  And Voila!  A search for leeks and arugula led me to this Barefoot Contessa recipe.

I cut this recipe in half and served it with an arugula salad (to follow).  Also, she made crispy shallots (see original link below for that recipe), but I was too lazy so I just used some french-fried onions (the kind generally linked to Thanksgiving's "Green Bean Casserole."


2 pounds Yukon gold potatoes, peeled and cut into 3/4" chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (about 4 leeks)
1/4 EVOO
3 cups arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6-7 cups chicken stock
3/4 cup heavy cream
8 oz creme fraiche or sour cream
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots (see link below for recipe) or prepared french-fried onions for garnish, optional

Preheat oven to 400F.

Combine the potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 tsp salt, and 1/2 tsp pepper and toss to coat the vegetables evenly.  Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the arugula and toss to combine.  Roast for 4-5 more minutes, until 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 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 1-2 cups of stock to make a thick soup.  Add the cream, creme fraiche or sour cream, 2 tsp salt, and 1 tsp pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 Tbsp white wine and 1/4 cup Parmesan.  Serve hot with an extra grating of Parmesan and crispy shallots or onions, if using.

Recipe Source:

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