Preheat oven to 400 degrees.
Combine potatoes and leeks on a sheet pan in one layer. Add olive oil, tsp salt, and 1/2 tesp pepper and toss to coat vegetables. Roast for 40 minutes, turning with a spatula a few times during cooking, until very tender. Add arugula and toss. Roast for 5 minutes more until arugula is wilted. Remove from oven and place over two burners. Stir in wine and 1 cup of stock; cook over low heat, scraping crispy roasted bits.
In batches, transfer vegetables to a food processor fitted with steel blade, adding pan liquid and about 5 cups of the stock to make a puree. Pour puree into large pot or dutch oven. Continue to puree vegetables in batches until all done and combined in pot. Add enough remaining stock to make a thick soup. Add cream, creme fraiche, 2 tsp salt, 1 tsp pepper and check seasonings.
When ready to serve, reheat soup gently and whisk in 2 tbsp wine and Parmesan cheese. Serve hot with extra cheese and crispy shallots.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1666g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 904 (47%)|
|Amt Per Serving||% DV|
|Total Fat 100.5g||134 %|
|Saturated Fat 53.2g||266 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 262.2mg||81 %|
|Sodium 732.4mg||25 %|
|Potassium 4962.6mg||131 %|
|Total Carbohydrate 218.8g||64 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 192.2g|
|Protein 40.4g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1911
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!