This hearty soup recipe should take you thru the winter months. There’s an extra step in roasting the potatoes and leeks but it’s worth the effort.
2 pounds potatoes*, peeled and cut in chunks 6 to 7 cups chicken stock
4 cups chopped leeks*, white and light green parts, cleaned ¾ cup heavy cream
¼ cup olive oil 8 oz. crème fraîche
Kosher salt and freshly ground pepper ¼ cup grated Parmesan
3 cups arugula, lightly packed cheese*
½ cup dry white wine
Preheat the 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 ½ 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 to 5 more minutes, until the arugula is wilted. Remove the pan form the oven and place over two burners. Stir in the wine and I 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 a steel blade, adding the pan liquids and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot of Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in a large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings. When ready to serve, reheat the soup gently and whisk in the 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of cheese.
Serves 6 to 8.
From Barefoot Contessa – Back to Basics – Ina Garten – 2008
*ingredients can be found at the market.