Caramelized Leek & Potato Soup

Prep time: 10min
Total time: 45min
Serves 8
Caramelized Leek & Potato Soup with Whipped Lemon-Cream
1 tbsp
each olive oil and butter
15 mL
2
yellow onions, diced
2 bags
pre-cut leeks
500 g
2 bottles
red ale beer
710 mL
6 cups
Chicken Broth, 35% Less Sodium
1.5 L
2
small potatoes, peeled and diced
1/4 tsp
salt, divided
1 mL
1/4 tsp
pepper
1 mL
3 tbsp
crème fraîche, divided
45 mL
Toasts With Paté & Cranberry Glaze
3 tbsp
dried cranberries
45 mL
1
shallot, thinly sliced
2 tbsp
water
30 mL
1 tbsp
sugar
15 mL
1/2
European Baguette, cut diagonally into ¼-in. (5 mm) slices
1/2 pkg
liver duck mousse
110 g
1/8 of the recipe
calories
250
fat
7 g
saturated fat
2.5 g
carbs
37 g
protein
6 g
cholestrol
25 mg
fibre
6 g
sodium
750 mg

Directions

  1. Caramelized Leek & Potato Soup

  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.

  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 (recipe below).

  4. Toasts With Paté & Cranberry Glaze

  5. Preheat oven to 400°F (200°C). In a small saucepan, bring the cranberries, shallot, water 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