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potato and leek soup

Potato Leek Soup by CHEF BOBBY PERILLO

Pairs Perfectly with KRIS Rosé

  • Yield: 4
  • Difficulty: Medium

Ingredients

1 large leek

Garlic glove 1 each

Extra Virgin Olive Oil as needed

Potatoes, any variety 1.5 pounds

Water as needed

Thyme Sprigs 2 each

Bay Leaves 2 each

Salt and Pepper to taste

Parmigiano Reggiano Cheese ¼ grated, or as desired

Parsley leaves 20 each chopped, or as desired

Directions

1. Wash the leek very well and remove the roots from the bottom and any bruised green leaves, or outer layers.

2. Cut the leek in half lengthwise. Then cut the leek into half-moons approximately ¼” inch in width. For this recipe, and when cooking at home I use the entire leek including the greens. Often times recipes recommend disregarding the greens, this is a personal preference.

3. Soak the cut leeks in a large amount of water, about 4-parts water to 1-part leeks, let them sit undisturbed for five minutes. This allows any grit to sink to the bottom of the water while the leeks float on the top. After five-minutes scope off the leek pieces from the top of the water, try not to agitate the water and stir up any debris. Repeat this process as necessary until there is no grit remaining in the bottom of the soaking water.

4. Drain the leek pieces, some residual water on the leeks is okay.

5. Peel and slice the garlic thinly.

6. Scrub the potatoes well. Peeling the potatoes is also a personal preference.

7. Cut the potatoes in even pieces, so that they cook evenly. You can make the pieces big or small as long as they are approximately the same size. I like mine chunky.

8. Coat the bottom of a six-quart pot with extra virgin olive oil, add the garlic, leeks, thyme sprigs, and bay leaves. Season with salt and pepper. Cook on a low heat until the leeks become tender and the leaves are vibrant green. Avoid giving color on the vegetables by stirring often and adjusting the heat.

9. Add your potatoes to the pot and cover with water, season the liquid to taste. Bring the soup to a boil, then reduce to a simmer. Simmer until the potatoes are tender. Add water if the soup becomes too thick.

10. Taste and adjust seasoning and consistency. Remove the thyme sprigs and bay leaves.

11. Serve the hot soup in a bowl garnished with the grated cheese and chopped parsley.

Potato Leek Soup by CHEF BOBBY PERILLO

Ingredients

1 large leek

Garlic glove 1 each

Extra Virgin Olive Oil as needed

Potatoes, any variety 1.5 pounds

Water as needed

Thyme Sprigs 2 each

Bay Leaves 2 each

Salt and Pepper to taste

Parmigiano Reggiano Cheese ¼ grated, or as desired

Parsley leaves 20 each chopped, or as desired

Directions

1. Wash the leek very well and remove the roots from the bottom and any bruised green leaves, or outer layers.

2. Cut the leek in half lengthwise. Then cut the leek into half-moons approximately ¼” inch in width. For this recipe, and when cooking at home I use the entire leek including the greens. Often times recipes recommend disregarding the greens, this is a personal preference.

3. Soak the cut leeks in a large amount of water, about 4-parts water to 1-part leeks, let them sit undisturbed for five minutes. This allows any grit to sink to the bottom of the water while the leeks float on the top. After five-minutes scope off the leek pieces from the top of the water, try not to agitate the water and stir up any debris. Repeat this process as necessary until there is no grit remaining in the bottom of the soaking water.

4. Drain the leek pieces, some residual water on the leeks is okay.

5. Peel and slice the garlic thinly.

6. Scrub the potatoes well. Peeling the potatoes is also a personal preference.

7. Cut the potatoes in even pieces, so that they cook evenly. You can make the pieces big or small as long as they are approximately the same size. I like mine chunky.

8. Coat the bottom of a six-quart pot with extra virgin olive oil, add the garlic, leeks, thyme sprigs, and bay leaves. Season with salt and pepper. Cook on a low heat until the leeks become tender and the leaves are vibrant green. Avoid giving color on the vegetables by stirring often and adjusting the heat.

9. Add your potatoes to the pot and cover with water, season the liquid to taste. Bring the soup to a boil, then reduce to a simmer. Simmer until the potatoes are tender. Add water if the soup becomes too thick.

10. Taste and adjust seasoning and consistency. Remove the thyme sprigs and bay leaves.

11. Serve the hot soup in a bowl garnished with the grated cheese and chopped parsley.

Information

  • Yield: 4
  • Difficulty: Medium
  • URL: