Ina Garten’s potato leek soup will get an added increase of taste in essentially the most Barefoot Contessa method. The celebrity chef enhances her Barefoot Contessa soup with a easy, how straightforward is that? trick, roasting greens.
The Meals Community star ‘turns up the amount’ by roasting potatoes and leeks
Depart it to Garten to give you a easy and simple technique to make a basic even higher. It’s what she’s recognized for, in any case, and her Roasted Potato Leek Soup isn’t any exception.
“In winter when it’s chilly, I like to serve a very good hearty soup,” she mentioned in her 2018 Barefoot Contessa cookbook, Cook dinner Like a Professional.
As she defined in her recipe notes she’s “at all times trying again to conventional issues with a watch to giving them rather more taste” just like the “American staple” potato leek soup.
“I used to be positive I may flip up the amount,” she continued. “Roasting the potatoes and leeks collectively, plus including white wine, creme fraiche, and good parmesan cheese, actually did the trick.”
“A drizzle of olive oil and a sprinkling of extra Parmesan on every bowl didn’t damage, both,” she added.
How you can make Ina Garten’s Roasted Potato Leek Soup
In line with Food Network, Garten’s potato leek soup begins with — no shock right here — roasting the potatoes and leeks. She arranges chunks of potatoes on a sheet pan, her most-used kitchen tool, together with chopped leeks.
After drizzling them with olive oil and a sprinkling of salt and pepper the Trendy Consolation Meals writer places them within the oven to roast for roughly 45 minutes.
Subsequent comes arugula. She sprinkles it excessive and places the pan again within the oven till the arugula’s wilted. Then she pulls the pan out of the oven and stirs in rooster inventory and white wine, being positive to scrape up any bits which are caught to the underside.
At this level, Garten blends the roasted greens and arugula — in batches — utilizing a meals processor. “What I’m searching for is a soup that’s clean however has some texture,” she mentioned on Barefoot Contessa. “I would like it coarse however chunky.”
As soon as Garten’s potato leek soup is all blended it goes again in a giant pot on the range. She provides extra rooster inventory and different components together with cream and creme fraiche. To serve, Garten sprinkles shallots she’s fried in oil till crisp excessive together with Parmesan cheese.
Recommendations on making Garten’s potato leek soup
Making Garten’s potato leek soup at dwelling? Comply with the following pointers from the Barefoot Contessa. As she famous in Cook dinner Like a Professional, she recommends not utilizing Parmesan cheese that’s been by way of the meals processor as garnish.
“For the garnish, I favor to grate it on the massive holes of a field grater,” she mentioned. “In any other case, the garnish simply melts into the soup earlier than you possibly can serve it.”
Further ideas embrace utilizing “good” olive oil (Garten prefers California olive oil) and Yukon gold potatoes. Additionally, don’t skip the arugula as a result of, because the cooking present host mentioned on Barefoot Contessa, it offers extra depth of taste.
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