When I tried a bite of Ina Garten's Roasted Potato Leek Soup that Stefanie had made last week, I knew that I had to make it for myself. With the weather getting colder and a week's worth of lunches to plan, I picked up the ingredients and whipped it up on Monday night. With just a few slight variations from the original recipe (Russet potatoes, a little less wine, and no time to make crispy shallots), I was enjoying the meal in no time at all. Though the roasting of the veggies can be a little slow going, the rest of the assembly was super quick and easy. I'll be eating this all week long, and I couldn't be happier :)
roasted potatoes and leeks
wilted arugula
combining the veggies with stock and wine
adding the cream and creme fraiche
blended together and topped with parmesan
xoxo,
stephanie marie
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