Leek Soup with Fried Potatoes and Herbs

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Can be prepared in advance: the potatoes and herbs can be fried 2 hours before serving the soup. They should be stored in an open container at room temperature.

Ingredients

Butter - 8.5 oz
White Part of Leek - 6 pieces
Onion - 1 head
Garlic - 5 cloves
Coarse Salt - to taste
Milk - 16 fl oz
10% cream - 8 fl oz
Yogurt powder - 8 fl oz
Ground Black Pepper - to taste
Potato - 1 piece
Safflower Oil - 32 fl oz
Parsley - 2.5 oz
Rosemary - 1 piece
Ocean salt - to taste

Step by Step guide

Step 1

Heat the butter in a heavy pot over medium heat. Add the leek, onion, and garlic, and season with salt. Sauté, stirring frequently, until softened, about 5–7 minutes. Add 240 ml of water and simmer, stirring occasionally, for 25–30 minutes (the vegetables will become very soft). Allow to cool slightly, then transfer half of the mixture to a blender, adding half of the milk, cream, and yogurt. Blend until smooth, then pour into a large bowl. Repeat with the second half of the mixture, adding the remaining milk, cream, and yogurt.

Step 2

Pour the soup back into the pot and heat over medium heat, adding water in 60 ml increments until the mixture is thick enough to hold the potatoes on its surface, while still being liquid enough that a spoon does not leave a trace on its surface. Season with salt and pepper to taste. Can be prepared in advance: the soup can be made up to 2 days before serving. Cover and refrigerate.

Step 3

Rinse the potato under cold water, let it drain, and dry completely with paper towels. Pour oil into a deep fryer with a thermometer (the oil should be 5 cm deep). Heat over medium heat to 180˚C. Fry the potato until golden brown for about 2 minutes, adding the potato in batches and allowing the oil to return to 180˚C between batches. Use a slotted spoon to transfer the potato to a paper towel to remove excess oil. Fry the parsley and rosemary in the oil until translucent, about 15 seconds. Add the potato and let cool; season with salt. Serve the soup garnished with the potatoes and herbs.