- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula, lightly packed
- 1/2 cup dry white wine, plus extra for serving
- 4 to 5 cups chicken stock, preferably homemade
- 1/2 cup heavy cream
- 4 ounces creme fraiche
- 1-2 cups milk (depending on desired thickness)
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots, recipe follows, optional
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 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.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade. Fill food processor half full of vegetables, and pour in enough chicken broth to slightly cover them. Puree thoroughly, adding more broth if necessary for mixing. Place puree in soup pot, and continue with the next batch.
When pan is cool enough to handle, pour in wine and a little chicken broth and scrape the bottom to loosen the fond. Add this mixture to the roasted vegetables as you are pureeing them.*
When you have pureed the soup base, place the pan over medium heat and add the chicken stock, creme fraiche, cream, and milk. Add the chicken stock and milk conservatively, until the soup is the desired thickness and taste. Season with salt and pepper.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Makes 4 to 6 servings.
*note. Ina suggests using a metal rimmed sheet pan, and placing it over two burners for the deglazing process. I don't like the idea of staining the bottom of my baking sheets by placing them on my electric stove, so I use this method. You could add the wine right away if you are using a metal pan; I used a glass baking dish, so I had to wait until it cooled enough that it wouldn't crack from the cold wine.
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. 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 paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Yield: about 1/2 cup