Potato and Leek Soup with Fried Parsley

• porciones: 8-10

Ingredientes

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

3 leeks, chopped (about 1 pound)

2 cloves garlic, finely chopped

8 cups chicken stock

4 large potatoes (2 to 2 1/4 lbs), peeled and cubed

Kosher salt and freshly ground black pepper

Truffle oil, for drizzling (optional)

1/2 cup vegetable oil, for deep-frying

6 sprigs fresh flat-leaf parsley

Instrucciones

1. In a large saucepan or slow cooker, heat the oil and butter over medium-low heat. Add the onion, leeks, and garlic and cook gently, stirring often, until soft but not colored. This will take a good 15 to 20 minutes. Then add the stock and the potatoes, season with s&p, and cook until the potatoes are soft, about 15-20 minutes.

2. While the potatoes are cooking, heat the vegetable oil in a small saute pan until it is almost smoking. Fry the parsley sprigs in the hot oil for 30 seconds to 1 minute until they are crispy. Using a slotted spoon, remove the parsley and set aside on paper towles to drain excess oil.

3. When the potatoes are cooked, remove the soup from the heat, let cool slightly, and then blend with an immersion blender until smooth. Take care not to splash yourself– the soup will be very hot. Taste and adjust the seasoning.

4. Serve in bowls, topping each with a sprig of fried parsley. Drizzle with truffle oil, if using.

Notas

The Tucci Table