This just might be my new favorite winter soup! The recipe was inspired by Ina Garten, but I had to improvise a bit when I didn’t have any creme fraiche–instead I used buttermilk and it was great.
It’s an easy soup to make, but just takes a little time because you roast the potatoes and leeks, and that’s what makes it so good!
- 2 lbs. Yukon gold potatoes, peeled and cut into 3/4 inch pieces
- 4 large leeks, white and light green parts, cleaned of all sand
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula
- 1/2 cup dry white wine, plus extra for serving
- 6-7 cups chicken stock, divided
- 3/4 cup heavy cream
- 4 oz. buttermilk (or 8 oz. creme fraiche)
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Crispy Shallots, optional
- 1 1/2 olive oil or vegetable oil
- 3 TBS unsalted butter
- 5-6 shallots, peeled and sliced into thin rings
Here’s what you’ll need for the soup.
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 evenly coat. Roast for 40-45 minutes, turning a few times with a spatula, until very tender.
They’ll stick a little to the pan, so scrape them when you’re turning.
Add the arugula and roast for another 4-5 minutes until it’s wilted.
Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken broth. Cook over low heat and scrape up all the crispy bits sticking to the pan.
I could have eaten them just like this off the pan!
Working in batches, transfer some of the potatoes and leeks to a food processor fitted with the steel blade. Add some of the pan liquid and some of the broth and puree. Pour into a large soup pot and continue to puree until complete.
When it’s all in the soup pot, add the rest of the chicken broth and bring to a low boil. Lower heat and stir in cream and buttermilk. Taste and adjust salt and pepper seasonings.
When ready to serve, reheat and whisk in 2 TBS white wine and 1/4 cup Parmesan cheese. Serve hot with an extra grating of Parmesan and crispy shallots.
Cut the shallots.
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer. I don’t have a candy thermometer, so I just guessed.
Add the shallots and cook for 30-40 minutes until a rich golden brown. Stir occasionally. Remove from the oil with a slotted spoon, drain well and spread out to cool and crisp on paper towels.
Once they’ve cooled, they can be stored at room temperature, covered, for several days.
You don’t have to go to the trouble of adding the shallots, but I think it’s worth the extra time.
Categories: Soups & Salads