Caramelized Leek Soup with Vermouth
4 servings
30 minutes
Leek soup with caramelized leeks and vermouth is an exquisite dish of French cuisine, where the delicate aroma of leeks combines with deep caramel sweetness and rich bitterness of vermouth. Slowly caramelized in butter, the leek gains softness and sweetness, while the addition of sugar enhances its delicate flavor. Vermouth adds a refined tang and richness to the soup, harmoniously complemented by chicken broth. This dish embodies the traditions of French gastronomy, where attention to detail and slow cooking allow each flavor nuance to unfold. Served with cheese toasts and fresh chives, this soup becomes a true culinary masterpiece, perfect for a cozy dinner on a cool evening.
1
Cut the leek stems lengthwise and slice them thinly crosswise. Place in a large bowl and cover with cold water. Rinse well and drain in a colander.
- Leek: 900 g
2
In a large pot, melt the butter and add the dried shallots. Cook on low heat, stirring, for about 40 minutes until the onion starts to brown.
- Butter: 3 tablespoons
3
Then add sugar and cook, stirring, for another 10 minutes.
- Sugar: 1.3 teaspoon
4
Pour in the vermouth and cook, stirring, until all the liquid evaporates, about 10-15 minutes.
- Vermouth: 0.3 glass
5
Add 0.5 cup of broth and cook for another 10 minutes until the onion is golden and the broth evaporates.
- Chicken broth: 3.5 glasss
6
Pour in the remaining broth, bring to a boil, and season with salt and pepper.
- Chicken broth: 3.5 glasss
7
Serve sprinkled with chopped chives and cheese toasts.
- Chives: 4 teaspoons