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Categories:
canola oil leeks Soup onions leeks shallots sherry tarragon chicken stock light cream salt clove garlic olive oil Gruyere cheese
Viewed: 32 - Published at: 8 years agoIngredients
- canola oil for frying
- 1/2 cup leeks well-rinsed and very thinly sliced darker green parts of, reserved from the soup
- soup
- 4 onions medium, thinly sliced, 3 cups
- 3 leeks medium, well washed, cut in half lengthwise and thinly sliced, 11/2 cups, sliced darker parts of the leeks reserved
- 1 cup sliced shallots thinly
- 1/3 cup medium sherry such as Amontillado
- 1 teaspoon tarragon leaves chopped fresh
- 2 cups chicken stock
- 1/4 cup light cream or heavy
- coarse sea salt
- 6 slices French baguette lightly toasted
- 1 clove garlic cut in half
- 2 tablespoons olive oil
- 1/2 cup gruyere cheese finely shredded
Method
- In a small, deep saucepan, pour in enough oil to measure 1 inch deep; heat over medium-high heat until the oil registers 350 degrees F on a deep-fat frying thermometer.
- Set a small strainer over a large glass measuring cup. Line a bowl with paper towels.
- When the oil is hot, add the leeks and cook until lightly browned and crisp, about 1 minute, stirring constantly. Immediately remove the pan from the heat and pour the leeks into the strainer. Transfer to paper towels to drain. Strain the oil and reserve for other purposes.
- In a medium-size saucepan, melt 2 tablespoons of the butter over medium heat. Add 2 cups of the onions, 1 cup of the leeks, and shallots and saute until soft and golden brown, about 8 minutes. Stir and scrape the pan often to prevent burning.
- Meanwhile, in a small skillet, heat the remaining 1/2 tablespoon of butter over medium heat. Add the remaining cup of onion and saute until soft and rich golden brown, 7 to 9 minutes, stirring often. Watch that they don't burn. Set aside.
- Pour the sherry into the saucepan with the leeks and shallots and bring to a boil over high heat, stirring up all the browned bits. Scrape the mixture into the jar of an electric blender or food processor, add the tarragon, and puree until smooth. Return the mixture to the saucepan, add the stock and cream; simmer for 5 minutes. Stir in the caramelized onion from the small skillet, season with salt and pepper, and keep warm over medium-low heat.
- For the crostini, rub the toasted bread with garlic and brush with oil. Lay the slices on a cookie sheet or on the tray of a toaster oven, sprinkle on the cheese, and broil until the cheese is melted and lightly browned. Ladle the soup into two wide bowls, sprinkle on the leeks, add 2 crostini to each bowl, and serve at once.
