Silky Leek and Red Wine Soup
Recipe from Food & Wine

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


Silky Leek and Red Wine Soup
Quentin Bacon

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Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Leeks, Leek Soup, Lunch, More Soups, Soup, Soup for Lunch
 
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Ingredients
  • 4  1
    inch-thick slices of peasant bread, crusts removed (4 ounces)
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  • 3 1/2  tablespoons
    extra-virgin olive oil, plus more for brushing
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  • 1 
    garlic clove
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  • 1  pinch of
    saffron threads
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  • 3 
    medium leeks, thinly sliced crosswise (3 cups)
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  • 1/2  cup
    plus 1 tablespoon dry red wine
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  • 3  cups
    chicken stock
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  • 1/2  cup
    heavy cream
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  •  
    Salt and freshly ground pepper
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  • 1/4  cup
    freshly grated Parmigiano-Reggiano cheese
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Directions
1.
Preheat the oven to 350 degrees. 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.
2.
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.
3.
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.
4.
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.
5.
Ladle the soup into bowls, top with the leek crisps, and serve.
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