by Caitlin Saniga
- 1 large or 2 small leeks, rinsed
- 3 tablespoons butter, divided
- 2 medium Russet potatoes
- 1/4 cup dry white wine
- 1 quart chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 5 sprigs fresh thyme
- 1/4 cup minced fresh parsley leaves
Trim the dark green tops and the root from the leek(s). Dice the remaining white part, and place in a bowl of water. Loosen up the pieces in the water, then transfer to a colander to drain. Rinse the leeks with water, being careful to remove all traces of dirt and sand. Reserve 2 tablespoons for the topping.
Heat a large stock pot over medium-high heat. Melt 2 tablespoons of butter, then add the leeks. Saute until the leeks are pale, limp, and fragrant, about 5 minutes. Transfer the leeks to a bowl, and set aside. Add the remaining butter to the pot, and once it’s melted, add the potatoes. Saute, stirring as you go, until the edges have browned, about 10 minutes. Pour in the white wine to deglaze the pot, and use a wooden spoon to loosen any browned bits from the bottom of the pan. Simmer until the liquid has reduced, about 2 minutes. Pour in the chicken stock and return the leeks to the pot. Add 2 teaspoons of salt and the leaves from 2 sprigs of fresh thyme to the pot. Bring the mixture to a boil, and then turn down to a simmer. Cook 20-30 minutes, or until the potatoes are tender.
Puree the soup with an immersion blender or food processor, then return the stock pot to warm.
Place the remaining thyme and minced parsley in a small bowl. Mince the reserved 2 tablespoons of leeks. Heat the olive oil over medium heat, then add the leeks and shallots. Saute for about 2 minutes, or until the shallots and leeks become translucent and fragrant. Sprinkle with the remaining 1/2 teaspoon of salt, then pour the oil over the bowl of fresh herbs, and stir.
Ladle the warm soup into bowls, and garnish with swirl of herb oil.
Makes 6 servings.
Recipe adapted from: Brooklyn Supper