Creamy soup of baked potatoes and leeks

You’ll be surprised how amazing and new the taste of the soup becomes, if it is made from baked vegetables. Bake in the oven potatoes, leeks and arugula, which will enrich the soup with its light bitterness. Grind in a blender by adding chicken stock and stir cream soup, sour cream, a little white wine and grated cheese. Texture it becomes creamy and silky, and the taste is multifaceted. Highlight the soup will be topping from crispy shallots. They can cook in advance and store for several days. с друзьями: Time: 2 час.one 0 min. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cream soup

• 1 kg. potatoes, peeled and chopped into pieces of 2 cm.
• 4 tbsp. leeks, white and light green parts (4 onions)
• 1/4 Art. olive oil
• 3 tbsp. arugula
• 0.5 tbsp. dry white wine and optionally for serving
• 6-7 Art. chicken broth, preferably homemade
• 3/4 Art. fat cream
• 220 gr cream fresh cream
• 1/4 Art. grated parmesan and additionally for serving

Crispy shallot

• 5-6 shallots, peeled and diced
• 1.5 tbsp. olive or other vegetable oil
• 3 tbsp. l (45 gr.) Butter

Recipes with similar ingredients: potatoes, leeks, shallots, arugula, Parmesan cheese, white wine, cream, sour cream

Recipe preparation:

1. Preheat the oven to 200 ° C. Mix potatoes and leek and put in one layer on a baking sheet. Add olive oil, 1 tsp. salt, 0.5 tsp pepper and mix to evenly coat vegetables. Bake for 40-45 minutes, stirring with a spatula several times during

   Time for preparing

   until the vegetables are very soft.

2. Add the arugula and mix. Bake another 4-5 minutes, until the arugula will not fade. Remove the baking sheet from the oven and place on 2 burners. Stir in wine and 1 tbsp. chicken stock and cook on slow fire, scraping sticky pieces from the bottom of the pan.
3. Transfer baked vegetables in batches to a food processor with steel blade, adding liquid from a baking sheet and 5 tbsp. chicken broth, and mashed. Pour the mashed potatoes into a large saucepan or cauldron. Continue chopping the vegetables in batches, collecting all the mashed potatoes in large saucepan. Add enough remaining chicken stock, to make a thick soup. Add cream, cream-fresh, 2 tsp. salt, and 1 tsp. pepper. Taste it.
4. Before serving, carefully warm the soup and mix 2 tbsp. l white wine and 1/4 tbsp. Parmesan Serve the soup hot in as an appetizing snack, sprinkled with parmesan and crispy shallots.
   

   Crispy shallot

   In a saucepan over medium heat, heat the vegetable and butter to a temperature of 105 ° C on a thermometer for caramel. Turn down the heat to minimum, add shallots and fry for 30-40 minutes, until it will turn golden brown. The temperature should stay below 125 ° C. Stir the onion periodically to make it brown. evenly. Put the rings out of the oil with a slotted spoon, drain the fat and spread to cool on paper towels. After the bow will dry and become crispy; it can be stored at room temperature temperature in a closed container for several days.