INGREDIENTS

INSTRUCTIONS

EQUIPMENT
1. In a 4-quart saucepan or stockpot, heat the olive oil. Over medium-high
heat, sweat the coarsely chopped leeks for about 5 minutes. Add the
potatoes and garlic and continue to sweat 2 or 3 minutes longer, stirring
occasionally.
2. Pour in 5 cups stock, lower the heat, and simmer until the potatoes are
very tender, 20-25 minutes.
3. Blanch the spinach, drain, and chop coarsely. Transfer the spinach to a
clean linen napkin and squeeze out the juice. Reserve the spinach.
4. Puree the soup in a blender, strain through a medium strainer, and
return then soup to a clean pot. If the soup is too thick, add the
remaining 1 cup of stock. Place the creme fraiche in a small bowl. Whisk
some of the hot soup into the bowl until the creme fraiche is completely
dissolved and then whisk back into the pot.
5. Break up the spinach and stir into the soup. Season with the lemon
juice, pepper, and nutmeg to taste. Correct seasoning as necessary. Heat
over a low flame.
6. Meanwhile, in a medium saucepan, heat about 1 inch of vegetable oil to
325 F. Cut the remaining leek into julienne and lightly coat with flour,
shaking off any excess. Carefully place the julienned leek into the hot oil
and cook until golden, 1 or 2 minutes. Remove with a flat strainer and
drain on a clean towel.
Serves 8
Presentation
Ladle the soup into heated bowls. Sprinkle some of the fried leeks into
each bowl and serve immediatley.
To prepare ahead
Prepare through step 4. Reheat the soup over a low flame and continue with
the recipe when ready to serve.
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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