Gnocchi Leek Soup with Greens
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. 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.
Servings: 4
Ingredients
- ⅓ cup vegetable oil
- 2 large leeks white and pale green parts only, thinly sliced, divided
- Kosher salt
- 1 lemon halved, seeds removed
- 2 Tbsp. unsalted butter
- 1 Parmesan rind optional, plus shaved Parmesan for serving (see Note)
- 6 cups low-sodium vegetable broth
- Freshly ground pepper
- 1 (1 lb) package shelf-stable or refrigerated gnocchi
- 2 packed cups torn Tuscan kale leaves
- Torn dill sprigs for serving
Instructions
- Heat ⅓ cup vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of 2 large leeks, white and pale green parts only, thinly sliced, stirring occasionally, until deep golden brown and crisp, 6–8 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with kosher salt and toss to combine. Set crispy leeks aside. Reserve pot.
- Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook 1 lemon, halved, seeds removed, cut side down, until deeply browned, 2–3 minutes. Transfer to a plate.
- Reduce heat to medium; melt 2 Tbsp. unsalted butter in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about 5 minutes.
- Return lemon to pot and add 1 Parmesan rind (if using), 6 cups low-sodium vegetable broth, and a few grinds of freshly ground pepper; 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.
- Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add one 1.1-lb. package shelf-stable or refrigerated gnocchi to pot and simmer until cooked through, about 5 minutes. Remove from heat, add 2 (packed) cups torn Tuscan kale leaves, and stir until just wilted.
- Ladle soup into bowls and top with torn dill sprigs, shaved Parmesan, and reserved crispy leeks; season with more pepper.
Notes
Hot tip: Always save your rinds in the freezer for broth!
