Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
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. (Hot tip: Always save your rinds in the freezer for broth!) 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.
What you’ll need
Dutch Oven
$133 $80 At Amazon
Fine Mesh Strainer With Arms
$17 At Amazon
Tongs
$21 At Amazon
Vegetable Peeler
$12 $10 At Amazon
