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."
ROASTED POTATO LEEK SOUP (6-8 servings)
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)
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: http://www.foodnetwork.com/recipes/ina-garten/roasted-potato-leek-soup-recipe.html