Caramelized Leek & Potato Soup with Toasts

Caramelized Leek & Potato Soup with Toasts
Makes 8
Caramelized Leek & Potato Soup Recipe

Directions

Step 1

To make toasts with duck mousse and glazed cranberries, preheat oven to 400°F (200°C). In a small saucepan, bring the cranberries, shallot, water (2 tbsp (30 mL)) and sugar to a boil over medium heat. Cook 3 min. or until cranberries are well glazed. Set aside. Place baguette slices on a baking sheet and toast for 4 to 6 min., turning halfway through. Garnish slices with duck liver mousse and glazed cranberries

Step 2

In a saucepan over medium-high heat, combine oil and butter. Add onions and leeks and cook until caramelized, about 10 to 15 min. Add beer, broth, potatoes, 1/8 tsp (0.5 mL) salt and pepper and bring to a boil. Reduce heat to medium and simmer 20 min. or until potatoes are tender.

Step 3

Transfer broth mixture to a blender and purée until soup is smooth. Adjust seasoning, if desired. Divide among 8 bowls and garnish each with crème fraîche and one toast .

Tip

Save time by making the soup, toasts and cranberry glaze a day ahead.

Print version

Ingredients:

1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2 yellow onions, diced
2 bags (500 g) pre-cut leeks
2 bottles (710 mL) red ale beer
6 cups (1.5 L) chicken broth, 35% less sodium
2 small potatoes, peeled and diced
1/4 tsp (1 mL) salt, divided
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) crème fraîche, divided

Toasts With Paté & Cranberry Glaze

3 tbsp (45 mL) dried cranberries
1 shallot, thinly sliced
1 tbsp (15 mL) sugar
1/2 baguette, cut into 1/4-inch (5-mm) thick diagonal slices
1/2 pkg (110 g) liver duck mousse