Leek Soup With Shoestring Potatoes And Fried Herbs Recipe 445

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

Steps:

• Soup:
• Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
• 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.
• Season with salt and pepper.
• Potatoes and assembly:
• Rinse potato in a colander under cold water until water runs clear; pat completely dry.
• Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°F. 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. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.

Steps:

• Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt. 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. Season with salt and pepper. Rinse potato in a colander under cold water until water runs clear; pat completely dry. Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°. Working in batches and returning oil to 350° between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt. Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature. Soup keeps 2 days, covered, in the refrigerator.

Steps:

• Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
• Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
• Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.