Barefoot Contessa Potato Soup Recipes
ROASTED POTATO LEEK SOUP (INA GARTEN BACK TO BASICS)
This recipe is for a great soup by the Barefoot Contessa Ina Garten in her new book Back to Basics. The secret is the crunchy shallots so make sure to try making them as well. See recipe #412840 as well for that- well worth it. Enjoy ChefDLH
Provided by ChefDLH
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat 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 1/2 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 4-5 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 puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, cream fraiche, 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 and Crispy Shallots, if using.
GARLIC ROASTED POTATOES (BAREFOOT CONTESSA) INA GARTEN
This recipe is from Ina Garten's book "Barefoot Contessa Parties!" They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small
Provided by newspapergal
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400*.
- Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
- Spray a large baking sheet well with cooking spray.
- Dump potatoes onto baking sheet and spread into one layer.
- Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.
Nutrition Facts : Calories 259.5, Fat 9.2, SaturatedFat 1.3, Sodium 450.4, Carbohydrate 40.8, Fiber 5.2, Sugar 1.8, Protein 4.8
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