Show and Tell...

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.