Caramelized Leek & Potato Soup

Dinner Soups / Stews St. Patrick's Day

Prep time: 10min

Total time: 45min

Serves 8

Ingredients
Nutritional Information

Caramelized Leek & Potato Soup with Whipped Lemon-Cream

1 tbsp

each olive oil and butter

15 mL

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

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

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

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

Tip

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