Recipe: Roasted Potato Leek Soup with Crispy Shallots (food processor)

ROASTED POTATO LEEK SOUP

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)
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy (whipping) cream
8 ounces creme fraiche
FOR SERVING:
1/4 cup freshly grated Parmesan cheese (plus extra for garnish)
Crispy Shallots (optional, recipe follows)

Preheat oven to 400 degrees F.

Combine the potatoes and leeks on a 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 the pot 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.

CRISPY SHALLOTS
(Makes about 1/2 cup)

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. 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.

Makes 6-8 servings
Source: Barefoot Contessa Back to Basics by Ina Garten