As cooler temperatures gradually arrive, I love to make hearty soups. One of my favourite being, The Barefoot Contessa's Potato & Leek soup! YUMMY!
Ina Garten's recipes are typically tried and true. When fall is just beginning, I omit the cream and creme d'fraiche and use only vegetable or chicken stock. And, in winter, I will make the soup heavier with all the ingredients found below.
From a chinese medicine perspective, root vegetables and warming foods are needed to keep our lungs healthy and spleen balanced. The longer cooking times and heartier ingredients support the immune system into the colder season.
Roasted Potato & Leek Soup
Ingredients
I have substituted the arugula for mustard greens, or finely chopped celery. Added, finely diced carrots and I rarely, blend it but rather enjoy it as a thick soupy stew like consistency. All thats needed is a fresh piece of whole grain bread or sourdough with warm butter and your tummy will smile.
INGREDIENTS
2 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1⁄4cup olive oil
kosher salt & freshly ground black pepper
3 cups baby arugula, lightly packed
1⁄2cup dry white wine, plus extra for serving
6 -7 cups chicken stock, preferably homemade
3⁄4cup heavy cream
8 ounces creme fraiche
1⁄4cup freshly grated parmesan cheese, plus extra (to garnish)
crispy shallots
Directions
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.
Crispy Shallots:
Yield: about 1/2 cup
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Directions:
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.
Enjoy this nourishing soup! Here is a video link that Ina prepared: https://www.foodnetwork.com/recipes/ina-garten/roasted-potato-leek-soup-recipe-1947137