SHOW
and
TELL
Yesterday, we tried a new soup recipe.
IT WAS AMAZING!
So, without further adieu
I give you ...
Roasted Potato Leek Soup
by: Inna Garten the Barefoot Contessa
2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
4 cups leeks, white and light green parts
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
6 to 7 cups chicken stock
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Combine potatoes and leeks on a sheet pan in a single layer.
Add the olive oil, salt and pepper...toss to coat veggies.
Roast for 40 to45 minutes, until very tender.
Add the arugula and toss to combine.
Roast an additional 4 to 5 minutes, until arugula is wilted.
Remove and place sheet pan over two burners.
Stir in the wine and 1 cup chicken stock,
cook over low heat, scrapping up any crispy bits.
In batches, transfer veggies to a food processor
adding chicken stock (about 5 cups) to puree.
Pour the puree into a large pot.
Add enough of the remaining 1to 2 cups of stock
to make a thick soup.
Add the cream, creme fraiche, salt and pepper (to taste)
When ready to serve add 2 tablespoons white wine
and Parmesan cheese.
Serve hot with an extra grating of Parmesan cheese.
Enjoy!
~Nancy~
This recipe came from the book
back to basics
and I did not type the directions
word for word.
If you would like the directions
as she wrote them let me know
and I will get them to you.