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Thursday, March 10

Potato-leek soup with fried shallots

Olive oil, extra virgin
1 tablespoon
Potatoes, Yukon, peeled, chopped
4 medium
Potatoes, red, pealed, chopped
4 small
Leeks, light green & white parts, rinsed well, chopped
4 medium
Jalapeño, seeded, chopped
1 small
Garlic, minced
5 cloves
½ cup
Stock, chicken
4 cups
Stock, vegetable
3 cups
Bay leaf
Thyme, freshly chopped
2 teaspoons
1 cup +
½ cup
Shallots, sliced
Flour, all purpose
½ cup
Salt, kosher

Pepper, freshly ground

Oil, canola
½ cup
  1. In a large stockpot or Dutch oven, heat the oil over medium-high heat. 
  2. Add the potatoes, leeks, jalapeño, and garlic; cook, stirring occasionally, until softened and starting to brown, about 10 minutes. 
  3. Add the port, bring to a boil, and reduce until almost all the liquid is evaporated. 
  4. Add the stocks, bay leaf, and thyme; return to a boil. 
  5. Reduce heat to medium-low, and simmer, stirring occasionally, for about 2 hours. 
  6. Using a handheld immersion blender, purée the soup until it is uniformly smooth. 
  7. Stir in the 1-cup cream, and season to taste with salt and pepper.
  8. In a small bowl, combine the 1/2-cup milk and shallots, and soak for 30 minutes; discard cream.
  9. Combine the flour, cayenne, salt, and pepper in a bag, add the shallots and shake to coat evenly. 
  10. Warm the canola oil in a skillet over medium-high heat until it shimmers. 
  11. Shake off any excess flour and add the shallots to the oil. 
  12. Fry until golden, about 3 to 4 minutes. 
  13. Ladle the soup into warmed bowls, and garnish with the fried shallots.
Recipe by Kyle A. Miller.

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