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.
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Serving Size: 1 Serving (1666g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1911 | ||
Calories from Fat: 904 (47%) | ||
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Amt Per Serving | % DV | |
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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
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