LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS
Steps:
- Soup:
- Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
- Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
- Season with salt and pepper.
- Potatoes and assembly:
- Rinse potato in a colander under cold water until water runs clear; pat completely dry.
- Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.
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Soleha Mohamad Sulamad
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Samjhana Khadka
[email protected]The soup was too thick for my liking. I would have preferred it to be a bit thinner.
mathew mulinge
[email protected]I found the soup to be a bit bland. I think it could have used more herbs or spices.
Rudwaan Nimcaan
[email protected]This soup is a bit too rich for my taste.
Mahmood khan
[email protected]The only thing I would change about this recipe is to add a little more salt and pepper. Other than that, it's perfect!
Usama Arshad
[email protected]I followed the recipe exactly and the soup turned out great!
Heather Deaquino
[email protected]I'm not usually a fan of leek soup, but this recipe changed my mind. It's creamy, flavorful, and the shoestring potatoes and fried herbs add a really nice touch.
Cassie Richmond
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are incredibly comforting.
Rana Khalid
[email protected]The fried herbs were a great way to add extra flavor and aroma to the soup.
Lynx Matt
[email protected]I loved the crispy texture of the shoestring potatoes. They added a nice contrast to the creamy soup.
Edrin mark
[email protected]The soup was easy to make and turned out fantastic.
hamidur Sherpur
[email protected]This leek soup was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the leeks perfectly complemented by the crispy shoestring potatoes and the aromatic fried herbs.