Chef Jim Oppat Shares Andiamo Potato & Leek Soup with Butter Roasted Shrimp Recipe

Potato & Leek Soup with Butter Roasted Shrimp Ingredients to yield about 1 gallon of soup: ½ stick Butter, unsalted 2 fl. Oz. Extra virgin olive oil ¼ cup Garlic cloves, rough chop 2 pounds Onions, Spanish, rough chop 1.5 pounds Yukon gold potatoes 2 each Leeks, dark green trimmed, chopped and rinsed ½ cup Vermouth 1 quart Stock, chicken or vegetable 2 cups Heavy crème ½ cup Mascarpone cheese To taste Salt and white pepper 2 pounds Shrimp, gently sauteed in butter Method: 1. Melt the butter with the extra virgin olive oil in large kettle. 2. Add the onions, potatoes and leeks and garlic, cook gently. 3. Once the items and tender and fully cooked, deglaze with the vermouth. 4. Reduce by half. 5. Temper in the remaining ingredients, simmer. 6. Puree with a hand immersion blender and then run through a fine mesh strainer. 7. Add the butter poached shrimp to the hot soup and serve at once. Soup can garnished with: · Crispy pancetta or bacon · Green onions · Grated Fontina · Grated Parmesan · EVOO