For this week recipe, I THOUGHT will be nice to do a hearty warm winter soup, also very easy to prepare.
Zuppa di Patate e Porri
Potato Leeks Soup
Chef Fabio Flagiello
Serves 8 people
Yellow Onions 2 large
Whole Garlic Cloves 6 each
Russet Potatoes 4 lb.
Leeks 3 lb.
Sage ⅓ cup
Vegetables Stock or Water 3 qt
Olive Oil ½ cup
Salt 1.5 tbls.
Black Pepper 2 teas.
Boil in a gallon of cold water, 1 onion chopped in pieces, 3 peeled carrots, cut in large pieces, 1 stick of celery, 2 tomato roma cut in half, ⅓ bunch of parsley, 2 tbls of sea salt
-Yellow onions: peeled and chopped in large squares
-Potatoes: peeled, cut in quarters and sliced
-Leeks: cut top and bottom, sliced in half by length, cut in 1 inch pieces and washed.
-Garlic: chopped large pieces
This soup needs to be cooked at low fire at all times.
Use a large roasting pot, about 6 to 8 inch height, with possible tick bottom.
Poor olive oil, onions and garlic, roast at low fire for about 5/8 minutes, wait for the onions to get a brown color, add the sage and potatoes, roast the potatoes for 10 minute, add the leeks and keep roasting for another 5 to 8 minutes.
Once the potatoes and leeks are softer and have a light brown color, add vegetable stock or water, bring to a boil at medium fire, then cook the soup for 20-30 minute at low fire, adjust salt and black pepper.
Puree the soup in a blender, add some water if need it to bring a right consistency. Bring the soup back to a quick boil and serve with crostini and a touch of Balsamic reduction and extra virgin olive oil, Parmigiano cheese if you like as well.