Roasted Potato Bisque With Leeks And Sage Recipes

POTATO-LEEK BISQUE

Steps:

• In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
• Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

ROASTED POTATOES, CARROTS & LEEKS

Steps:

• Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

ROASTED POTATOES WITH SAGE AND GARLIC

Steps:

• Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return the pan to the oven for one minute. Season generously with salt and pepper and serve.

ROASTED NEW POTATO SALAD WITH SAGE LEAVES

Steps:

• Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
• Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

ROASTED POTATOES, LEEKS AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
• In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
• Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

ROASTED LEEKS AND POTATOES VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil. Cover the baking dish tightly, and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired. Toss together and allow to cool.
• Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.

ROASTED SAGE POTATOES

Steps:

• Preheat the oven to 400°F Toss the ingredients together in a shallow roasting pan, cover with foil, and cook, stirring twice, for 45 mins., uncover and bake 15 minutes more until lightly browned.

ROASTED POTATO BISQUE WITH LEEKS AND SAGE

Steps:

• Preheat oven to 400 °F. Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes. In a soup pot, sauté leeks in 1 tablespoon of olive oil for 2-3 minutes. Add roasted potatoes and stock. Bring to a boil, reduce heat, and simmer, uncovered, for about 30 minutes. Transfer soup solids to a food processor, adding about half the stock and process to make a smooth purée. Return the purée to the pot, stir well to incorporate it into the remaining stock, and add sage. Adjust the seasonings to taste. Warm over low heat for 5-10 minutes and serve immediately.