Directions:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet 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 to 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 to 5 more minutes, until the 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 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, creme 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 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Crispy Shallots:.
- Nocoupons.
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F 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 F. 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.
- Yield: about 1/2 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.19 Kcal (1646 kJ) | ||
| Calories from fat | 198.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 34% | |
|---|---|---|---|
| Cholesterol | 32.93mg | 11% | |
| Sodium | 396.02mg | 17% | |
| Potassium | 811.12mg | 17% | |
| Total Carbs | 36.81g | 12% | |
| Sugars | 7.72g | 31% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 12.27g | 25% | |
| Vitamin C | 27mg | 45% | |
| Iron | 92.8mg | 516% | |
| Calcium | 143.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 92.22 Kcal (386 kJ) | ||
| Calories from fat | 46.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 34% | |
|---|---|---|---|
| Cholesterol | 7.72mg | 11% | |
| Sodium | 92.88mg | 17% | |
| Potassium | 190.24mg | 17% | |
| Total Carbs | 8.63g | 12% | |
| Sugars | 1.81g | 31% | |
| Dietary Fiber | 0.51g | 9% | |
| Protein | 2.88g | 25% | |
| Vitamin C | 6.3mg | 45% | |
| Iron | 21.8mg | 516% | |
| Calcium | 33.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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