Rating: 3 stars
2717 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2717
  • 2 star values: 0
  • 1 star values: 0
  • 2,717 Ratings

Marcia Kiesel knew this lush leek soup would be a great complement to left bank Bordeaux because of the wine's firm structure.More Warming Soups

Marcia Kiesel
February 2008

Gallery

Credit: © Quentin Bacon

Recipe Summary

total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.

    Advertisement
  • In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.

  • Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.

  • In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.

  • Ladle the soup into bowls, top with the leek crisps and serve.

Advertisement