07 Nov Potato, Leek, & Olive Oil Chowder with Olive Oil Baked Crackers / Wilderness Hunters
Posted at 14:32h
in
2 cups thinly sliced leeks
3 cups yukon gold potatoes, medium diced
⅓ cup Durant Arbequina EVOO
2 tsp fleur de sel sea salt
1.50 tbsp all purpose flour
1 qt half & half
1 bay leaf
Tabasco sauce
lemon
salt to taste
Garnish
fresh chives
cracked pepper
Durant Olio Nuovo Arbequina EVOO
olive oil baked oyster crackers (directions below)
1
Heat olive oil in large pot over low heat. Add leeks, potatoes, and salt. Sweat until just tender.
2
Lightly stir in flour to form a thin roux. Continue to cook on a low flame for one minute.
3
Increase heat to medium-low. Slowly stir in half & half until thickened from the roux.
4
Season with one bay leaf, a couple dashes of Tabasco, squeeze of fresh lemon, and a pinch of salt. Let cook for 30 minutes on the lowest setting.
5
Add garnishes & a healthy drizzle of Arbequina Olio Nuovo Olive Oil. Enjoy!
6
PAIR WITH: Durant Vineyards 2020 Lark Chardonnay
7
OLIVE OIL BAKED CRACKERS: Amply drizzle your favorite Durant Olive Oil over a sheet tray of oyster crackers and back at 350 degrees until lightly golden.
Ingredients
2 cups thinly sliced leeks
3 cups yukon gold potatoes, medium diced
⅓ cup Durant Arbequina EVOO
2 tsp fleur de sel sea salt
1.50 tbsp all purpose flour
1 qt half & half
1 bay leaf
Tabasco sauce
lemon
salt to taste
Garnish
fresh chives
cracked pepper
Durant Olio Nuovo Arbequina EVOO
olive oil baked oyster crackers (directions below)