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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Sehar Khokhar
[email protected]I'm not a big fan of leeks, but I loved this soup! The flavors were perfectly balanced and the soup was very comforting.
Dream King
[email protected]This soup is a great way to use up leftover leeks. I always have a few leeks left over after I make leek and potato soup, and this is a great way to use them up.
Jasonlee Nichols
[email protected]I had a hard time finding shoestring potatoes, so I used regular diced potatoes instead. The soup still turned out good, but I think it would have been better with the shoestring potatoes.
S love u Yar
[email protected]This soup was a bit too bland for my taste. I think it could have used more herbs or spices.
rasan rashmika
[email protected]I followed the recipe exactly and the soup turned out great. The only thing I would change is to add a little more salt and pepper.
emo_haha
[email protected]This soup is so good! The leeks and potatoes are cooked perfectly and the fried herbs add a delicious flavor. I highly recommend this recipe.
Maadikh Khan
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the unique flavor and the crispy potatoes. I will definitely be making this again.
Chisom Egbuche
[email protected]This soup was easy to make and packed with flavor. I loved the crispy shoestring potatoes and the fresh herbs. It's a great soup for a cold winter day.
Ophilia Mayuka
[email protected]I'm not usually a fan of leek soup, but this recipe changed my mind. The addition of shoestring potatoes and fried herbs really elevated the dish and made it something special.
Subedi Creation
[email protected]This leek soup was a delightful surprise! The combination of leeks, potatoes, and fried herbs created a rich and flavorful broth that was both hearty and comforting. The shoestring potatoes added a nice textural contrast, and the fried herbs gave the