POTATO AND LEEK SOUP WITH CRISPY MASALA LEEKS

Potato And Leek Soup With Crispy Masala Leeks image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 large leeks, white part only, scrubbed
2 tablespoons unsalted butter
1 medium onion, sliced
1 1/2 pounds russet potatoes, peeled and coarsely chopped
2 cups well-seasoned chicken stock
2 cups milk
1/2 cup heavy cream
Salt to taste
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
Pinch of nutmeg
1 cup vegetable oil for frying

Steps:

Slice three of the leeks. Julienne the fourth, and set it aside.
Melt the butter in a large saucepan, add the sliced leeks and onion, cover and cook over low heat, stirring from time to time, until the vegetables are very soft but have not colored. Add the potatoes and chicken stock. Cover, and simmer about 15 minutes, until the potatoes are soft.
Puree the leek and potato mixture in a food processor, and return it to the saucepan. Stir in the milk and cream, and bring the soup to a simmer. Season the soup with salt, and keep it at a low simmer.
Mix the cloves, cinnamon, cardamom, pepper and nutmeg together, and set aside.
Heat the oil in a small deep pan until it is very hot but not smoking. Add the julienned leek, and cook until it is golden brown. Remove it with a slotted spoon to several thicknesses of paper towel to drain. Sprinkle it with 1/4 teaspoon of the spice mixture and a good pinch of salt.
Sift the remaining spice mixture onto the soup through a fine strainer. Lightly swirl in the spices without thoroughly incorporating them, so that there are streaks of spice. Divide the hot soup among four dishes, top each with the spiced leeks, and serve.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 58 grams, Carbohydrate 60 grams, Fat 79 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 1498 milligrams, Sugar 15 grams, TransFat 1 gram