INGREDIENTS
3 cups
baby arugula
6 cups
chicken stock
8 oz
crème fraîche
1/2 cup
dry white wine
3/4 cup
heavy cream
8 servings
kosher salt
4 cups
leeks
1/4 cup
olive oil
1/4 cup
parmesan
5
shallots
3 tbsp
unsalted butter
1 1/2 cups
vegetable oil
2 lb
yukon gold potatoes