|Potato Leek Soup with Crispy Shallots, FoodNetwork.com|
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
- Preheat the oven to 400 degrees.
- 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.
- Add the arugula and toss to combine. Roast for about 5 more minutes or until the arugula wilts.
- 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.
- In batches, transfer the roasted veggies to a food processor and puree with the pan juice and about 5 cups of stock.
- Pour the puree into a Dutch oven and add extra stock, creating a thick soup.
- Add cream, creme fraiche, and salt and pepper to taste.
- 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.
- Serve hot with extra grated cheese on top. Add crispy shallots if you want to get fancy (see below).
Make Crispy Shallots:
- Heat 3 tablespoons of butter and 1/12 cups of olive oil in large saucepan over medium heat.
- 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.
- 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.