FRENCH LEEK AND ONION SOUP
Leeks left out in the cold all winter become sweeter and more tender when eaten in the spring-like in this hearty French-style leek onion soup.
Provided by Casey Barber
Categories Soups
Time 1h30m
Number Of Ingredients 10
Steps:
- Trim the leeks down to the tender white and green parts, slice them in half lengthwise, and let them sit in a bowl of cold water for 5-10 minutes to let any residual grit float out of their layers and into the bottom of the bowl.
- Peel the onions, lop off the root and stem ends, then slice them in half lengthwise. Cut the onions into thin strips by slicing with the grain of the onion. I don't like overly long, stringy pieces of onion in my soup, so if I'm working with one particularly large onion, I'll often halve the strips again so they're no more than 3 inches long.
- Lift the leeks out of the cold water (don't pour them into a strainer; that'll just wash them with the grit you removed) and roughly chop them into 1/2-inch bits.
- Peel and thinly slice the garlic.
- Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
- Add the onions, leeks, garlic, minced sage, and salt. Stir to combine and cover halfway with a pan lid so steam can escape.
- Cook, stirring frequently, for about 45 minutes. The leeks and onions will soften completely and deepen in color; if they start to caramelize too quickly, lower the heat.
- Remove the lid and cook the vegetables for 10 minutes more to let some of the moisture burn off.
- Add the broth and bring to a simmer.
- Cook for 15-20 minutes (but hey, you could let it go for a half hour or more if you want it the liquid to reduce and for it to be more of a leek stew mess. I'm not judging.)
- While the soup simmers, slice the baguette into rounds at least 1/2 inch thick and determine how many you'll need to cover the diameter of your soup bowl.
- Toast the baguette rounds until golden and crispy.
- Ladle the soup into the oven-safe bowls and top with the toasted rounds.
- Top each with a healthy handful of Gruyère and broil until the cheese is melted and bubbling. (Watch as it broils to make sure the toast doesn't burn!)
- Garnish with mini sage leaves, if desired, and serve immediately.
Nutrition Facts : Calories 557 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1914 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
LEEK AND ONION SOUP
Steps:
- Gently fry the leeks and onion for 10 minutes, or until soft and translucent.
- Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.
- Pour in the almond milk, and let it simmer for another 2 minutes.
- Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.
- Season to taste then divide the soup between four bowls.
- Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!
Nutrition Facts : Calories 170 calories, Sugar 7.6 g, Sodium 1092.9 mg, Fat 4.5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 4.1 g, Protein 3.4 g, Cholesterol 0 mg
BISTRO ONION SOUP WITH LEEKS
This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.
Provided by evelynathens
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
- Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
- Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
- While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
- When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
- Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.
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