I started making this soup after learning the hard way that pureeing potatoes with a blender gives them a rubbery texture. Instead of using a food grinder, I asked myself, why am I making a pureed soup in the first place? Instead, I cut the potatoes into slices to make them tender and creamy.
The fried herb gremolata is a simple lesson that adds a crispy, light punch. You have more than you need, which is fine because in sour cream it’s good to make a ranch-style dip tossed with roasted root vegetables, or on braised chicken, fried salmon, fried eggs, popcorn – almost, actually everything. Store in an airtight container with paper towels, keeping the lid slightly open (the airflow will keep it crispy). Carefully reheating the gremolata on the stove can also restore the crispness.
If you have a frying, candy, or probe thermometer this is the time to break it out. Frying the herbs at just the right temperature will ensure crispness without burning (or smoking oil). Look for small to medium leeks and use potatoes like finger cots or small Yukon golds – you want them to be sliced when cut into rounds. When it comes to vegetable broth, I prefer homemade or store-bought products from a market that has earned my trust. If neither is an option, Better Than Broth Paste is a good option. – Christ David Reynoso