 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This rich, hearty soup is just perfect for a cold winter's night! Another Ina Garten special recipe from her Back to Basics cookbook. It's reall full of flavor, so try it! Suggestion: read the entire recipe before starting. Read more ... if I had, I wouldn't have lined my baking sheet with foil. Also, Ina grinds the Parmesan cheese for the soup, but grates it for the garnish. Hopefully I can upload a couple of pix! I didn't make the crispy shallots garnish, but will do so the next time. Ingredients:
2 pounds yukon gold potatoes, peeled and cut into 1/4-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 |
1/2 cup dry white wine, plus extra for serving |
6 to 7 cups chicken stock, perferably homemade (i used swanson's) |
3/4 cup heavy cream (i used half and half) |
8 oz. creme fraiche (purchased it at trader joe's) |
1/4 cup freshly grated parmesan cheese, plus extra for garnish |
chrispy shallots, optional |
Directions:
1. Preheat the oven to 400 degrees.
2. Combine the potatoes and leeks on a sheet pan in a single layer.
3. Add the olive oil, 1 tsp. salt and 1/2 tsp. pepper and toss to coat the vegetables evenly.
4. Roast for 40 to 45 minutes turning them with a spatula a few times during cooking, until very tender.
5. Add the arugula and toss to combine.
6. Roast for 4 to 5 more minutes, until the arugula is wilted.
7. Remove the pan from the oven and place over two burners.
8. 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.
9. 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.
10. Pour the puree into a large pot or Dutch oven.
11. Continue to puree the vegetables in batches until they are all done and combined in the large pot.
12. Add enough of the remaining 1 to 2 cups of stock to make a thick soup.
13. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
14. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese.
15. Serve hot with an extra grating of Parmesan cheese and crispy shallots, if using.
16. Crispy Shallots : 1 1/2 cups olive oil or veg. oil; 3 Tbsp. unsalted butter, 5 to 6 shallots, peeled and sliced into rings.
17. Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer.
18. 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.
|
|