Right time of the year for soups, it is a weekly event, we make a pot of soup, have some crusty bread – and dinner is served!
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 Cups chopped leeks, white and light green parts, cleaned very well (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 / Vegetable Stock
3/4 Cup heavy cream
8 ounces creme fraiche
1/4 Cup freshly grated Parmesan, plus extra for garnish
Preheat the oven to 400° F.
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 to 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 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 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, creme 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 1/4 cup of Parmesan.
Serve hot with an extra grating of Parmesan if using.