Ingredients: |
Ingredients: • 2 pounds Yukon Gold potatoes, peeled and cut into ¼ inch chunks • 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks) ¼ cup good olive oil • Kosher salt and freshly ground black pepper • 3 cups baby arugula, lightly packed • ½ cup dry white wine • 6-7 cups chicken stock • ¾ cup heavy cream • 8 oz crème fraîche • ¼ cup freshly grated Parmesan cheese
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Directions: |
Directions:• Preheat oven to 400 degrees • Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt, and ½ tsp 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 purée. • Pour the purée into a large pot. • Continue 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, crème fraîche, 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. |