{"id":1217,"date":"2024-05-27T11:58:19","date_gmt":"2024-05-27T11:58:19","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/gnocchi-leek-soup-with-greens\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"gnocchi-leek-soup-with-greens","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/gnocchi-leek-soup-with-greens\/","title":{"rendered":"\u9752\u83dc\u3068\u30cb\u30e7\u30c3\u30ad\u306e\u30b9\u30fc\u30d7"},"content":{"rendered":"<p>Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base. (Hot tip: Always save your rinds in the freezer for broth!) The leeks show up in two places: cooked down until they nearly melt into the soup itself and frizzled until crispy as a dynamic finishing touch alongside fresh dill and shaved parmesan.<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 servings<\/p>\n<div>\n<p>\u2153<\/p>\n<div>cup vegetable oil<\/div>\n<p>2<\/p>\n<div>large leeks, white and pale green parts only, thinly sliced, divided<\/div>\n<div>Kosher salt<\/div>\n<p>1<\/p>\n<div>lemon, halved, seeds removed<\/div>\n<p>2<\/p>\n<div>Tbsp. unsalted butter<\/div>\n<p>1<\/p>\n<div>Parmesan rind (optional), plus shaved Parmesan for serving<\/div>\n<p>6<\/p>\n<div>cups low-sodium vegetable broth<\/div>\n<div>Freshly ground pepper<\/div>\n<p>1<\/p>\n<div>1.1-lb. package shelf-stable or refrigerated gnocchi<\/div>\n<p>2<\/p>\n<div>(packed) cups torn Tuscan kale leaves<\/div>\n<div>Torn dill sprigs (for serving)<\/div>\n<\/div>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>\n<h4>Step 1<\/h4>\n<p>Heat <strong>\u2153 cup vegetable oil<\/strong> in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of <strong>2 large leeks, white and pale green parts only, thinly sliced<\/strong>, stirring occasionally, until deep golden brown and crisp, 6\u20138 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with <strong>kosher salt<\/strong> and toss to combine. Set crispy leeks aside. Reserve pot.<\/p>\n<h4>Step 2<\/h4>\n<p>Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook <strong>1 lemon, halved, seeds removed<\/strong>, cut side down, until deeply browned, 2\u20133 minutes. Transfer to a plate.<\/p>\n<h4>Step 3<\/h4>\n<p>Reduce heat to medium; melt <strong>2 Tbsp. unsalted butter<\/strong> in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about 5 minutes.<\/p>\n<h4>Step 4<\/h4>\n<p>Return lemon to pot and add <strong>1 Parmesan rind<\/strong> (if using), <strong>6 cups low-sodium vegetable broth<\/strong>, and a <strong>few grinds of freshly ground pepper<\/strong>; season with salt. Increase heat to high and bring broth to a boil. Reduce heat to medium; simmer until reduced slightly and broth smells lemony, about 15 minutes.<\/p>\n<h4>Step 5<\/h4>\n<p>Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add <strong>one 1.1-lb. package shelf-stable or refrigerated gnocchi<\/strong> to pot and simmer until cooked through, about 5 minutes. Remove from heat, add <strong>2 (packed) cups torn Tuscan kale leaves<\/strong>, and stir until just wilted.<\/p>\n<h4>Step 6<\/h4>\n<p>Ladle soup into bowls and top with <strong>torn dill sprigs<\/strong>, <strong>shaved Parmesan<\/strong>, and reserved crispy leeks; season with more pepper.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base. (Hot tip: Always save your rinds in the freezer for broth!) The leeks show up in two places: cooked down until they [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1217"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1217\/revisions"}],"predecessor-version":[{"id":5177,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1217\/revisions\/5177"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1218"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}