Author Notes
I love potato pancakes and wanted to create a pureed potato soup that in some small measure resembled the soft fluffiness of pancakes. This is the culmination of that effort!
—THE MATH CHEF
Ingredients
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1 pound
small red potatoes
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3
leeks
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1
parsnip
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1
parsley root
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3
large carrots, preferably organic
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5 tablespoons
kosher or sea salt
Directions
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Peel the potatoes and puree them briefly, in batches, in a food processor or blender, making sure that they aren't liquefied. Add to a heavy-bottomed pot.
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Trim the leeks, cutting off the rough green parts of the stalks. Immerse the trimmed leeks in cold filtered water, add the kosher or sea salt, and let stand for a half hour. Rinse with cold filtered water, removing any impurities. Separate the leaves, chop into 2-inch length rectangles, and add to the pot.
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Peel the parsnip, parsley root, and carrots. Continuing to use the peeler, shave the parsnip, parsley root, and carrots, depositing the shavings into the pot.
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Fill the pot with cold filtered water, to the level just barely covering the ingredients. Bring the pot to a boil, then cover, and lower the heat to a very low flame. Simmer the soup for 2 hours. Turn off the heat and it's ready to serve.
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