Leek Kale Potato Soup Topped With Shoestring Fries Recipes

LEEK, KALE & POTATO SOUP TOPPED WITH SHOESTRING FRIES

Steps:

• Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
• Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
• Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

KALE AND LEEK SOUP

Steps:

• 1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.

LEEK, KALE AND POTATO LATKES

Steps:

• Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
• In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
• Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

CHILLED KALE AND POTATO SOUP

Steps:

• Combine beef broth, water, potato, garlic, onion, and red chile pepper in a dutch oven or large saucepan and bring to a boil over medium-high heat. Stir in the kale, and season with nutmeg, cinnamon, allspice, salt, and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until slightly browned, but still tender, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Chop bacon, and stir into the soup until just incorporated. Simmer no more than 3 minutes. Serve chilled for at least 2 hours, topped with crushed sage leaves. Soup can also be served hot.

LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS

Steps:

• Soup:
• Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
• Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
• Season with salt and pepper.
• Potatoes and assembly:
• Rinse potato in a colander under cold water until water runs clear; pat completely dry.
• Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.