Potato And Leek Soup With White Truffle Recipes
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
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- The most important step is the first and that’s to sweat your leeks for a minimum of 30 minutes.Start your soup pot on low and add your butter to melt.
- Add the leeks to the butter, stir, and add a good TBSP of salt. (It seems like a lot of salt but the butter and stock are both unsalted.) Salting the leeks will help them release liquid and break down while sweating faster! Keep an eye on the leeks and make sure they are not browning at all (you can adjust the temperature as you need so they are still breaking down but not gaining much colour). Stir them every few minutes.
- Pour in your stock and bring up to a gentle simmer. Stir and taste the broth, add salt again. It should taste salty but not overpowering. You can now add the stems from your sage leaves and let them simmer with the soup.
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- First, you're going to cut the dark green part off of the leek, then cut off the root. You'll be left with just the white part and a little bit of the lighter green part. Don't worry about cutting all the green off, it's ok to have some light green. Then, cut the leeks in half and rinse them well. Cut them in half again, down the middle, and chop them. Just like you would celery! Your pieces will be pretty small - just use my photo as a guideline!
- Now that your leeks are ready, get a large pot and melt butter in it over medium heat. Once the butter has melted, add the leeks and a teaspoon of salt and cook them for 5 minutes, stirring constantly. In the last thirty seconds, add in minced garlic.
- Lower the heat to medium low and cook the leeks for 25 minutes. Stir occasionally. This will get them nice and soft.
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