POTATO AND LEEK SOUP with fried parsley
Potato and leek soup is traditionally thought of as a French concoction, which it very well may be. But the potato is the key player, the lead violin, in the orchestra of Swedish cuisine, and any dish that prominently features potatoes is one to which the Swedes may claim proprietorship. Butter, potatoes, and cream are the makings of a good life-and the makings of a great soup.
My grandmother used to add a cup of heavy cream to this recipe, making it super rich, but I have reduced the amount to just a tablespoon, enough to add silkiness while keeping it light.
POTATO AND LEEK SOUP with fried parsley
Servings: 5 people
Ingredients
Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, white part only, chopped fine (2 cups)
- 2 pounds russet potato, peeled and chopped (approx 2 large potatoes)
- 6 cups chicken or vegetable broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream (optional)
Garnish (optional)
- 1 cup vegetable oil
- 3/4 cup fresh flat-leaf parsley, chopped
Instructions
- In a large pot, melt butter with olive oil, over medium heat.
- Add leeks, and cook until translucent, about 5 - 8 minutes.
- Add potatoes and toss with the leeks. Salt and pepper to taste.
- Add broth and simmer until potatoes are soft, about 30-40 minutes.
- With an immersion blender (or a conventional blender) process soup until smooth.
- Stir in lemon juice and, if desired, cream. Add salt and pepper to taste.
To make garnish:
- While the soup is cooking, heat the oil in a small skillet so that it is hot but not smoking.
- Slowly add parsley, first making sure it is completely dry before adding so the oil does not splatter.
- Fry the parsley, turning once, until bubbles subside.
- Remove parsley from the oil, drain on paper towels, and season with salt and pepper. Reserve oil for other use or discard.
- Ladle soup into bowls and garnish with fried parsley.
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.