Caramelized Leek & Potato Soup
Directions
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Caramelized Leek & Potato Soup
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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.
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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).
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Toasts With Paté & Cranberry Glaze
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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
