Monday, October 22, 2012

Roasted Potato Leek Soup

Things have been a little busy in the past while, so my cooking/photography time has plummeted. I am somewhat in denial about the amount of work I have to do in the next few weeks.. So what better way to procrastinate than cook!? The North Shore mountains got their first sprinkling of snow yesterday, and it is so beautiful! Sunday dinner needed something warm and light (a bit too much dim sum for lunch..). This is another Ina Garten classic, so simple and SO flavorful. Roasting the veggies before making the soup adds tons of flavor- She is a genius! Enjoy!

  • 2 lbs potatoes, peeled and cut into 3/4 inch chunks
  • 4 cups chopped leeks, cleaned
  • 1/4 cup olive oil
  • salt and pepper
  • 3 cups baby arugula, lightly packed
  • 1/2 cup dry white wine
  • 6-7 cups chicken stock
  • 1/2 cup heavy cream (I just used milk)
  • 1/4 cup parmesan

Roast potatoes and leeks in olive oil and pepper at 400 for 40-45 minutes, or until tender. Add arugula and roast for 5 more minutes. Transfer vegetables to a bowl, adding the wine and 5 cups of the chicken broth. Be sure to scrape the pan clean of all the crispy bits- these add tons of flavor! Puree the vegetables and stock until smooth in a food processor or blender. Transfer to large pot. Add stock until the consistency reaches a thick soup, and add cream and parmesan. Heat, covered until ready to serve.

1 comment:

  1. Really like this, must make it, never occurred to us to roast the veg first! Thank you��