Thursday, January 2, 2014

Roasted Potato Leek Soup with Crispy Shallots

Potato Leek Soup with Crispy Shallots, FoodNetwork.com
In winter when it's chilly I love to serve a warm, hearty soup. The Barefoot Contessa's Roasted Potato Leek Soup does just the trick. I'm making this one for dinner tonight!

What You'll Need:
2 lbs Yukon Gold potatoes, peeled and cut into small chunks
4 cups chopped leeks, white and light green parts, well cleaned
1/4 cup olive oil
Kosher salt and black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine (plus extra for drinking!)
6-7 cups of chicken stock
1/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated parmesan cheese

Directions:
  1. Preheat the oven to 400 degrees. 
  2. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil and a sprinkle of salt and pepper. Toss to coat. Roast for 40-45 minutes until very tender.
  3. Add the arugula and toss to combine. Roast for about 5 more minutes or until the arugula wilts.
  4. Remove the pan from the oven and place over two burners (carefully!). Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping bits that stick to the pan. 
  5. In batches, transfer the roasted veggies to a food processor and puree with the pan juice and about 5 cups of stock. 
  6. Pour the puree into a Dutch oven and add extra stock, creating a thick soup.
  7. Add cream, creme fraiche, and salt and pepper to taste.
  8. When you're ready to serve, reheat the soup and stir in a couple tablespoons of white wine (if you didn't drink it already!) and the parmesan cheese.
  9. Serve hot with extra grated cheese on top. Add crispy shallots if you want to get fancy (see below).
Make Crispy Shallots:
  1. Heat 3 tablespoons of butter and 1/12 cups of olive oil in  large saucepan over medium heat.
  2. Reduce the heat to low and add 5-6 shallots, peeled and sliced into rings. Cook for 30-40 minutes or until they're golden brown. 
  3. Stir the shallots occasionally to make sure they brown evenly. When they're golden, remove them from the oil with a slotted spoon and lay them on paper towels to cool/dry.
Tip: I typically make a double batch of crispy shallots because they're SO yummy! Once they've dried and crisped, they can be covered and stored at room temperature for several days. 


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