Cooked - Roasted Potato Leek Soup With White Wine And Crispy Fried Shallots

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Potato Leek Soup With White Wine And Crispy Fried Shallots

1.0

2 lbs Yukon Gold potatoes, cut into 1-inch chunks

3 large leeks, white and light green parts only, halved lengthwise, sliced ½-inch thick, washed well

1 whole head garlic, top third sliced off

3 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

4 sprigs fresh thyme

3 tbsp unsalted butter

1 medium shallot, diced

½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)

4 cups low-sodium chicken or vegetable stock

1 bay leaf

½ cup heavy cream

1 tsp Dijon mustard

Kosher salt and white pepper, to taste

1 shallot, thinly sliced, for frying

½ cup neutral oil, for frying

Pinch of kosher salt

2 tbsp fresh chives, thinly sliced

Good extra virgin olive oil

Flaky sea salt and cracked black pepper

Roast potatoes, leeks, and garlic with olive oil, kosher salt, black pepper, and thyme.
In a pot, melt butter and sauté diced shallot.
Deglaze with white wine.
Add chicken or vegetable stock, bay leaf, heavy cream, and Dijon mustard.
Simmer until flavors meld.
Remove bay leaf.
Fry thinly sliced shallot in neutral oil until crispy, then drain and season with salt.
Blend soup until smooth.
Season with kosher salt and white pepper to taste.
Serve soup topped with crispy fried shallots, chives, extra virgin olive oil, flaky sea salt, and cracked black pepper.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍽️Dinner Party📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 1h

Created this week

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