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Potato Leek Soup with Leek Agrodolce
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Brooklyn
Potato Leek Soup with Leek Agrodolce
Abi Balingit
Abi Balingit
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$1.00
With ramps out of season at my local farmer's market, I went with what I had in my fridge and leeks that were available at the grocery store.
View original recipe: Potato Ramp Soup with Ramp Agrodolce →
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You Need

4-6 servings
  • 2 large Yukon style potatoes, peeled and chopped into equal sized chunks
  • 1 bay leaf
  • 2 oz leaks, cleaned white and green parts only
  • Large handful flat leaf parsley, stems intact
  • Garlic confit- the equivalent of a clove or two
  • 2 oz Boursin
  • 1 Tbs butter
  • 2 cups stock, vegetable or chicken or water
  • Kosher salt
  • Several turns fresh ground white pepper
  • 1/3 cup crème fraiche or full fat Greek yogurt
  • Squeeze of lemon juice, about 2 tsp and a pinch of zest

  • Leek Agrodolce

    • 1/4 cup Extra virgin olive oil
    • 1 1/2 oz leeks, cleaned white and green parts only
    • 2 Tbs white raisins
    • 1/2 jalapeño, seeds and veins removed
    • Juice of 1/2 lime
    • 2 Tbs pine nuts

    • How To

    1. Add potatoes to a pot with the bay leaf and cover with cold, salted water by about 2”. Bring to a boil.
    2. Prepare an ice bath and dunk leeks and parsley into boiling water for about 2 seconds and submerge in ice bath.
    3. Reheat slightly, and cook potatoes until fork tender. Do not discard water. Remove bay leaf.
    4. Remove tough stems from parsley and coarsely chop greens.
    5. Return potatoes to pot with one cup of your cooking liquid and 1 1/2 cups stock, garlic confit, leeks & parsley, Boursin, butter and white pepper.
    6. Purée with an immersion blender. Leave small flecks of green. Adjust seasoning.
    7. Bring to a gentle simmer over low heat, adding more liquid if necessary.
    8. Stir in crème fraiche or yogurt and serve. May also be served chilled.

      9. Leek Agrodolce

      1. Drizzle olive oil in a medium saucepan and then add the leeks, raisins, and jalapeño over medium-high heat. Cook, stirring occasionally until all the ingredients are soft, about 10 to 15 minutes.
      2. Add the lime juice and pine nuts, cook for an additional minute and then serve it on top of the soup.