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extra-virgin olive oil leeks carrots celery garlic kosher salt pumpkin russet potato white wine chicken thyme bay leaves orange oil julienne kosher salt heavy cream allspice
Viewed: 17 - Published at: 3 years agoIngredients
- Extra virgin olive oil
- 2 leeks, white and light green parts only, cut in half lengthwise, washed, and diced
- 1 large or 2 small carrots, cut into 1/2-inch dice
- 2 celery ribs, cut into 1/2-inch dice
- 2 cloves garlic, smashed and finely chopped
- Kosher salt
- 2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash)
- 1 large russet potato, peeled and cut into 1-inch dice
- 2 cups white wine
- 2 quarts chicken or veggie stock
- 1 thyme bundle, tied with butchers twine
- 2 bay leaves
- 1 orange, cut in half
- Canola or other neutral-flavored oil, for frying
- 1 leek, cut into 2-inch julienne, washed
- Kosher salt
- 1 cup heavy cream
- 1/2 teaspoon allspice
Method
- Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat.
- Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes.
- Add the pumpkin and potato and sprinkle with salt.
- Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
- Add the stock, thyme bundle, and bay leaves.
- Squeeze the orange halves directly into the soup, then add both halves.
- Taste for seasoning and adjust if needed.
- Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
- Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to puree the soup (if youre using a regular blender, cool the mixture for about 5 minutes and work in batches).
- You want the puree to be very smooth and velvety, so puree the crap out of it!
- If the consistency is too thick, add a bit of water.
- Taste and adjust the seasoning as needed.
- Heat an inch of oil in a small saucepan set over medium heat.
- While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet.
- When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes.
- Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
- Use a hand or stand mixeror if youre feeling strong, a regular old whiskto whip the cream and allspice until the cream holds its shape in soft peaks (see page 234).
- Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.
