Best 2 Caramelized Leek Soup Recipes
Indulge in a symphony of flavors with our tempting Caramelized Leek Soup, a culinary masterpiece that captures the essence of comfort and elegance. Embark on a culinary journey as we guide you through three delectable variations of this classic soup. Dive into the simplicity of the Traditional Caramelized Leek Soup, where the natural sweetness of leeks takes center stage. Experience the rich and creamy indulgence of the Creamy Caramelized Leek Soup, enhanced with the velvety texture of heavy cream. For a delightful twist, explore the Caramelized Leek and Potato Soup, where tender potatoes add a hearty touch to this classic dish. Each recipe offers a unique flavor profile, promising an unforgettable dining experience.
Let's cook with our recipes!
LEEK & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS
This velvety soup pairs the gentle flavor of sauteed leeks with sweet, roasted squash. Topped with a dollop of sour cream and a few caramelized apple croutons, it embodies everything cozy about autumn.
Provided by BarbryT
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside.
- Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor).
- Season with salt and pepper & top with sour cream and caramelized apple croutons
- To make the croutons:.
- Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
- Transfer to cooling racks and let cool completely.
CARAMELIZED LEEK SOUP
Steps:
- Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes. Stir in sugar and cook, stirring occasionally, 10 minutes. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden. Add remaining 3 cups broth and bring soup just to a boil. Season soup with salt and pepper.
- Serve soup, garnished with chives, with cheese toasts.
Tips:
- To caramelize the leeks properly, cook them over medium-low heat, stirring frequently. This process should take about 15-20 minutes.
- Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
- If you don't have heavy cream on hand, you can substitute milk or even yogurt. However, heavy cream will give the soup a richer, creamier texture.
- Don't be afraid to experiment with different toppings. Croutons, grated Parmesan cheese, and chopped fresh herbs are all great options.
- This soup can be made ahead of time and reheated when you're ready to serve it.
Conclusion:
Caramelized leek soup is a delicious, hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this one a try.
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