ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
ROASTED LEEK AND POTATO SOUP - BEST RECIPE EVER!
I adapted this from: http://crepesofwrath.net/2013/02/08/carrot-potato-leek-soup/ Without a doubt this is the most delicious Leek and Potato soup I've ever had.
Provided by Ex-Pat Mama
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400º F. Place all veggies on a large baking tray.
- Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
- Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
- Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.
Nutrition Facts : Calories 251, Fat 12.4, SaturatedFat 1.7, Sodium 422, Carbohydrate 32.9, Fiber 4.7, Sugar 3.3, Protein 3.9
ROASTED POTATO & LEEK SOUP
Eight ingredients...with at least 3 already in your kitchen...make this soup easy as well as delicious.
Provided by Janecooksswell
Categories Potato
Time 1h5m
Yield 48 oz., 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Clean, peel (if desired), and cut potatoes into 1" pieces. Place in large bowl.
- Clean leeks. Cut lengthwise, then into 1/4" slices. Add to potatoes.
- Mince or press garlic over potatoes and leeks.
- Drizzle with olive oil and put the whole mess in a rimmed cookie sheet.
- Sprinkle with salt and pepper and roast for 40 minutes, turning once after 20 minutes.
- After 40 minutes, pull vegetables and pour wine over. Place spinach on vegetables and carefully put back into the oven for 5 minutes, just to wilt the spinach (or other green).
- When spinach has wilted, pull cookie sheet from oven and gently scrape vegetables from cookie sheet.
- In batches, scoop vegetables into food processor with 1 cup of broth and pulse to desired consistency (or if chunky is your thing, simply use a potato masher, adding broth is needed).
- Add salt, pepper, and cream as desired.
Nutrition Facts : Calories 305.4, Fat 7.4, SaturatedFat 1.1, Sodium 80.6, Carbohydrate 50, Fiber 7.4, Sugar 4.1, Protein 7.5
ROASTED POTATO LEEK SOUP (INA GARTEN BACK TO BASICS)
This recipe is for a great soup by the Barefoot Contessa Ina Garten in her new book Back to Basics. The secret is the crunchy shallots so make sure to try making them as well. See recipe #412840 as well for that- well worth it. Enjoy ChefDLH
Provided by ChefDLH
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- 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 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two 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, cream 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 the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and Crispy Shallots, if using.
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