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Serve soup topped with a swirl of half and half, some fried leek greens, a sprinkle of Parmesan, and toasted bread, if desired.Our friends: Foot Fetish Video Extreme porn video 3D ModelsĪll the hottest porn novelties on our site. Alternatively, for a smooth soup, use a blender or immersion blender to blend soup until creamy. For a chunkier soup, serve as is or use a potato masher to partially mash potatoes to desired consistency. Remove from heat and stir in half and half. Reduce heat to medium-low, cover pot with a lid, and let cook until potatoes are falling apart, about 30 minutes. Add potatoes and broth and bring to a boil. Stir until anchovy has melted into the mixture and spices are fragrant, 1 minute. Add anchovy, garlic, white and black pepper, coriander, fennel seeds, and MSG. Push vegetables to the sides of the pot and add in 1 tablespoon oil more. Add in remaining leeks, celery, and 1 teaspoon salt, and cook, stirring occasionally, until softened and slightly golden and volume has decreased by over half, about 20 minutes. Return pot to medium-high heat and melt butter. Transfer fried leeks to a plate and sprinkle with salt. Add in leek greens and stir, frying until golden and crispy, about 6 minutes. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. Make fried leek greens: Pat leek greens dry with a paper towel. If you've made this recipe, be sure to drop us a line down below in the comments to let us know how you liked it. Or, if you're a meat lover, bits of cooked bacon is also perfect crumbled on top! Instead of sprinkling with Parmesan, you could sub it out for toasted nuts or seeds, croutons, or a hit of hot sauce. To make this soup completely plant-based, skip the anchovy, swap the chicken broth out for veggie broth or water, and use a plant-based milk instead of half and half-coconut milk would provide the most richness if you're okay with that flavor. Other less popular flavor agents in this recipe include anchovies and MSG, both of which are optional, but I dare you to give them a try just this once and be open to their seasoning potential. 
The oil that's left in the pan becomes infused with leek-y essence, adding a whole other layer of flavor to the soup. Smaller, skinnier leeks will have more tender greens, but because we are slicing everything super thin, even the most fibrous bits will turn delectably crispy once fried.
Once it's all cleaned, pat the leek greens dry with paper towels to ensure they get crispy in the frying process. The biggest disclaimer here is that when using leeks, you must take care to rinse them fully and thoroughly-swipes of dirt and grit get trapped tightly between each layer and will make for one awful eating experience if left intact. My preferred method is to halve the leeks length-wise, rinse between each layer, slice the rinsed leeks thinly, then rinse them again over a large strainer again to ensure there's no gritty particles left.
Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one. While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden. This savory leek and potato soup can be left chunky or blended smooth, but the best part is the crunchy garnish that tops each bowl.
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