Leek and potato soup with frizzled leeks
Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski
A comforting and delicious soup perfect for cozy Netflix binging nights.
Ingredients
3 large leeks, washed
2 tablespoons unsalted butter
4 medium potatoes, peeled and cubed
1/4 cup dry white wine
5 cups homemade chicken stock
Sea salt and freshly ground pepper
1 teaspoon chopped fresh thyme, plus extra to garnish
1/4 cup milk
Canola oil, for frying
Sour cream, to garnish
Preparation
Chop the white and pale green parts of two leeks. In large, heavy saucepan, melt butter over medium-high heat. Add chopped leeks and cook until golden, about 3 to 4 minutes. Add potatoes and cook for another 10 minutes. Add white wine and chicken stock. Bring to boil; simmer for 30 minutes or until potatoes are tender. Purée soup with hand-held blender. Season with salt, pepper and thyme. Add milk and heat through.
Cut white and pale green parts of remaining leek lengthwise into thin strips. Fill saucepan with 2 inches oil and bring to 375˚F on a deep-fat thermometer. In small batches, fry leeks about 10 to 15 seconds or until golden. Remove from oil using a slotted spoon and drain on paper towels.
Garnish soup with dollop of sour cream, thyme and frizzled leeks. Serves 4 - 6.
