with Crispy Pork Roll and Spring Onions
For the soup:
- 8 leeks, thoroughly washed and chopped
- 8 yukon gold potatoes, washed and chopped
- 1/2 cup garlic cloves, whole
- 1 bunch thyme
- 1 bunch oregano
- 1/2 pound butter
- 2 TB olive oil
- 3 Quarts whole milk
- Salt and pepper to taste
Wrap the thyme, oregano, and bay leaf in cheese cloth and tie with butcher twine, creating a sachet.
In a heavy bottomed pot, melt the butter with the olive oil over medium heat. Add the garlic cloves, and stir occasionally until all the garlic cloves are golden brown and soft. Add the leeks, and continue cooking until the leeks are soft. Season with salt and pepper.
Add the potatoes, the sachet, and the milk. Simmer until the potatoes are tender, stirring frequently to prevent it from sticking to the bottom.
Puree the soup in a blender and adjust seasoning according to taste.
For the crispy pork roll and garnish:
- 2 cups pork roll, cut into a small dice
- soy bean or canola oil
- 1 bunch spring onions
Put a 1-inch layer of soybean or canola oil into a deep pot. Heat to 350° F.
Add pork roll, cook until crispy, using a slotted spoon remove from oil and transfer to paper towels and allow to cool.
Place the soup in a bowl, garnish with crispy pork roll and thinly cut spring onions