Sunday, November 27, 2011

Carmelized Leek Soup

by Kris Pitcher

Leeks are a wonderful vegetable for soups. They are high in vitamin C, in calcium, folate, B6, iron, and magnesium. They are high in fiber and have been shown to decrease the risk for colon cancer in men and ovarian cancer in women. Leeks aid in digestion and metabolism and act as an atiseptic and help the body fight against infection. Wow! Leeks are great for us! Here is a recipe for a wonderful leek soup.

Carmelized Leek Soup
2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup vermouth
3 1/2 cups chicken broth

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.

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