Silky Leek and Red Wine Soup

Name: Silky Leek and Red Wine Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams 1-inch-thick slices of peasant bread , crusts removed; 710 milliliters chicken stock; 118 milliliters dry red wine; 1 garlic clove; 118 milliliters heavy cream; 710 milliliters medium leeks, thinly sliced crosswise; 4 Tbsps extra-virgin olive oil, plus more for brushing; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 1 pinch Pinch of saffron threads; 4 servings Salt and freshly ground pepper

Silky Leek and Red Wine Soup might be just the soup you are searching for. One portion of this dish contains roughly 11g of protein, 28g of fat, and a total of 444 calories. This recipe serves 4. Head to the store and pick up heavy cream, salt and pepper, wine, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 35

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Oven

Arrange the bread slices on a baking sheet; brush with the oil.

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Bread

Cooking Oil

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Baking Sheet

Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.

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Garlic

Dry Seasoning Rub

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Oven

In a saucepan, heat 3 tablespoons of the oil.

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Cooking Oil

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Sauce Pan

Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes.

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Saffron

Leek

Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons.

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Red Wine

Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.

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Stock

Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.

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Salt And Pepper