Delicious! Served these with parmesan toasts- also from Ina's new cookbook.
Roasted Potato Leek Soup
Serves 6 to 8
From "Barefoot Contessa Back to Basics," by Ina Garten
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
-- Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed (I used frozen spinach actually, thawed and drained)
1/2 cup dry white wine + extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche (I used sour cream, since I can't creme fraiche in my area)
1/4 cup freshly grated Parmesan cheese + extra for garnish
-- Crispy Shallots, optional (see recipe)
Instructions: Preheat oven to 400°.
Combine the potatoes and leeks on a pan 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 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 the arugula is wilted. Remove the pan from the oven and place over two 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 cream, cream 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 the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and Crispy Shallots, if using.
Crispy Shallots (I didn't make these because I forgot to buy shallots at the store, but I bet they would have tasted wonderful!)
Makes about 1/2 cup
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Instructions: Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° 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. 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
Subscribe to:
Post Comments (Atom)
1 comment:
Looks great - how is Ina's new book? I haven't seen it yet.
Post a Comment