- 6
Ingredients
- 2 lbs gold potatoes, peeled and cut into 3/4"
- 4 cups chopped leeks, white and light green (4 leeks)
- 1/4 cup olive oil
- kosher salt and pepper
- 3 cups baby arugula
- 1/2 cup dry white wine
- 6-7 cups chicken stock
- 3/4 cup heavy cream
- 8 oz creme fraiche
- 1/4 cup freshly grated parmesan
- 1 1/2 cups olive oil or vegetable oil
- 3 tbsp unsalted butter
- 5-6 shallots, peeled and sliced into thin rings
Preparation
Step 1
1. Preheat oven to 400F. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt and 1/2 tsp pepper. Toss to coat. Roast for 40-45 mins, checking for doneness and 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 mins, 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 and crispy roasted bits sticking to the pan.
2. 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 stop to make a puree. Pour the puree into a large pot or Dutch oven. Cobtinue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1-2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 tsp salt and 1 tsp pepper and check the seasonings.
3. when ready to serve, reheat the soup gently and whisk in 2 tbsp white wine and 1/4 cup of parmesan. Serve hot with an extra grating of parmesan and crsopy shallots.
4. Crispy Shallots: Heat the oil and butter in a saucepan over medium-low heat until it reaches 220F on a candy thermometer. Reduce heat to low, add the shallots and cook for 30-40 misn, until they are a rich golden brown. The temperature should stay below 260F. 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 a paper towel. Once they have dried and crisped, they can be stored at room temperatuer, covered, for several days.