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1 1/2 C. diced celery (3 lg. stalks)
2-3 cloves garlic, minced
4 C. chicken or vegetable stock
1 1/2 lbs. potatoes, peeled and quartered
Salt and white pepper, to taste
1 1/2 C. whole milk
3 Tbsp. unsalted butter
1 1/2 tsp. fresh thyme, minced (or 3/4 tsp. dried)
3 C. thinly sliced leeks (approx. 3-4 leeks), 1/2 C. reserved
In a large pot, melt butter over medium heat. Add celery and leeks and saute until they just start to caramelize, about 3 to 4 minutes. Add garlic and cook 30 seconds until fragrant. Add about 1 C. of chicken stock to de-glaze the pan, then slowly add remaining chicken stock. Add potatoes, salt and pepper to taste. Cover and simmer gently for about 20-25 minutes or until potatoes are tender. Turn off the heat, and using an immersion blender, puree soup. Stir in milk and fresh thyme and simmer on low until heated thoroughly. Garnish with reserved leeks that have been fried.
To fry leeks:
Toss reserved leeks in 1-2 Tbsp. flour to lightly coat. Add them to a shallow pan with ¼” deep cooking oil at approximately 350° F. Fry until golden brown, turning occasionally. Drain on paper towel before using.
1 1/2 C. diced celery (3 lg. stalks)
2-3 cloves garlic, minced
4 C. chicken or vegetable stock
1 1/2 lbs. potatoes, peeled and quartered
Salt and white pepper, to taste
1 1/2 C. whole milk
3 Tbsp. unsalted butter
1 1/2 tsp. fresh thyme, minced (or 3/4 tsp. dried)
3 C. thinly sliced leeks (approx. 3-4 leeks), 1/2 C. reserved
In a large pot, melt butter over medium heat. Add celery and leeks and saute until they just start to caramelize, about 3 to 4 minutes. Add garlic and cook 30 seconds until fragrant. Add about 1 C. of chicken stock to de-glaze the pan, then slowly add remaining chicken stock. Add potatoes, salt and pepper to taste. Cover and simmer gently for about 20-25 minutes or until potatoes are tender. Turn off the heat, and using an immersion blender, puree soup. Stir in milk and fresh thyme and simmer on low until heated thoroughly. Garnish with reserved leeks that have been fried.
To fry leeks:
Toss reserved leeks in 1-2 Tbsp. flour to lightly coat. Add them to a shallow pan with ¼” deep cooking oil at approximately 350° F. Fry until golden brown, turning occasionally. Drain on paper towel before using.