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Roasted potato leek soup
Nb persons: 6
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Roasted leek potato soup Roasted potato leek soup. Serves 6-8 | |
2 lbs | Yukon gold potatoes, peeled and cut into 3/4 inch chunks |
4 cups | chopped leeks |
3-4 | leeks |
1/4 cup | good olive oil |
3 cups | baby argula lightly packed |
1/2 cup | dry white wine |
6-7cups | chicken stock |
3/4 cups | heavy cream |
8 oz. | Creme fraiche |
1/4 cup | freshly grated parmesan cheese |
Preheat oven to 400 degrees
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp. Salt, and 1/2 tsp 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 Argula and toss to combine. Roast for 4 to 5 more minutes until the Argula 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 veggies to food processor adding the pan liquid and about 5cups of the chicken stock. Pour the puree into a large pot or dutch oven. Add enough of the remaining 1-2 cups of stock to make a thick soup. Add the cream, creme fraiche 2 tsp. Salt, and 1 tsp pepper and check the seasonings. When ready to serve reheat the soup gently and whisk in 2 tbsp. White wine and the Parmesan cheese.
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