Leek Soup With Shoestring Potatoes And Fried Herbs
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Soup: Melt butter in a large heavy pot over medium heat
2
Add leeks, onion, and garlic and season with salt
3
Cook, stirring often, until vegetables begin to soften, 5-7 minutes
4
Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes
5
Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt
6
Purée until very smooth; pour into a large bowl
7
Repeat with remaining leek mixture, milk, cream, and yogurt
8
Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail
9
Season with salt and pepper
10
Melt butter in a large heavy pot over medium heat
11
Add leeks, onion, and garlic and season with salt
12
Cook, stirring often, until vegetables begin to soften, 5-7 minutes
13
Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes
14
Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt
15
Purée until very smooth; pour into a large bowl
16
Repeat with remaining leek mixture, milk, cream, and yogurt
17
Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail
18
Season with salt and pepper
19
Potatoes and assembly: Rinse potato in a colander under cold water until water runs clear; pat completely dry
20
Fit a medium saucepan with thermometer; pour in oil to measure 2"
21
Heat over medium-high until thermometer registers 350°F
22
Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes
23
Using a spider or slotted spoon, transfer potato to paper towels to drain
24
Fry parsley and rosemary until parsley is translucent, about 15 seconds
25
Add to potato and let cool; season with kosher salt
26
Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt
27
Rinse potato in a colander under cold water until water runs clear; pat completely dry
28
Fit a medium saucepan with thermometer; pour in oil to measure 2"
29
Heat over medium-high until thermometer registers 350°F
30
Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes
31
Using a spider or slotted spoon, transfer potato to paper towels to drain
32
Fry parsley and rosemary until parsley is translucent, about 15 seconds
33
Add to potato and let cool; season with kosher salt
34
Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt