LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS RECIPE - (4.4/5)
Provided by danyell923
Number Of Ingredients 14
Steps:
- 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. 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°. Working in batches and returning oil to 350° 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. Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature. Soup keeps 2 days, covered, in the refrigerator.
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Md Sofikull
[email protected]I can't wait to try this soup. It sounds like the perfect way to warm up on a cold day.
Matthew Quaicoe
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Sikhani Travels
[email protected]I'm going to try making this soup this weekend. It looks so delicious!
Morris Music Stein
[email protected]I think this soup would be even better if you added a bit of cream or sour cream at the end.
MAZID___1234
[email protected]This soup is a great way to use up leftover leeks. It's also a very affordable meal to make.
Kenneth Lucas
[email protected]I'm not a big fan of leeks, but this soup was surprisingly good. The potatoes and herbs really helped to balance out the flavor of the leeks.
Pranisha Dahal
[email protected]This soup is the perfect comfort food for a cold day. The leeks and potatoes are so warming and the fried herbs add a nice pop of flavor.
Monster King
[email protected]I used vegetable broth instead of chicken broth and it was still delicious. The soup is very versatile and can be easily adapted to your own taste.
Nnaji Chimuanya
[email protected]Followed the recipe exactly and the soup turned out great! The fried herbs were a nice touch.
Hedayet ollah Hedayet ollah
[email protected]The soup was a bit too thick for my taste, but the flavor was spot on. I'll definitely be making it again, but I'll add a little more liquid.
Joona Lehtonen
[email protected]This soup was easy to make and very delicious. I would recommend it to anyone looking for a hearty and flavorful soup.
Badal Mahara
[email protected]I'm not usually a fan of leek soup, but this recipe changed my mind. The addition of the shoestring potatoes and fried herbs really elevated the dish.
Maandeeq Shiino
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the flavorful broth. The shoestring potatoes were a fun and unique addition.
Mkhokheli Mkhize
[email protected]The leeks gave the soup a lovely sweetness, while the potatoes and herbs added a nice savory balance. I especially enjoyed the crispy fried herbs on top.
Mariam Mohamed
[email protected]This leek soup was incredibly easy to make and packed with flavor. The shoestring potatoes and fried herbs added a delightful touch of texture and complexity. I will definitely be making this again!