Ingredients with Measurements:
- 3 large leeks, white and light green parts only, thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- 1 pound Yukon Gold potatoes, peeled and diced
- 1/2 cup heavy cream
- 4 cups day-old bread, cubed
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
- Oven-safe soup bowls or ramekins
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the leeks and garlic and sauté until softened, about 5 minutes.
2. Add the thyme and broth to the pot and bring to a boil. Add the diced potatoes and reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
3. Using an immersion blender or regular blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
4. Preheat the oven to 375°F.
5. In a separate bowl, toss the cubed bread with the grated Gruyere cheese. Ladle the soup into oven-safe soup bowls or ramekins and top with the bread and cheese mixture.
6. Bake the soup in the preheated oven until the bread and cheese are golden brown and crispy, about 15-20 minutes.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Soup: simmer
Oven: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 45g
Protein per serving: 17g
Substitutions for ingredients:
- Leeks: substitute with onions or shallots
- Yukon Gold potatoes: substitute with russet or red potatoes
- Heavy cream: substitute with half-and-half or whole milk
- Gruyere cheese: substitute with Swiss or Parmesan cheese
Variations:
- Add cooked bacon or ham for a meatier version
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add chopped kale or spinach for extra greens
- Top with croutons or chopped fresh herbs for added texture and flavor
Tips and tricks:
- Make sure to thoroughly clean the leeks before slicing to remove any dirt or grit.
- Use day-old bread for the topping to ensure it stays crispy and doesn't become soggy.
- If using a regular blender, blend the soup in batches to avoid overfilling and spilling.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic soup tureen or individual soup bowls. Top with a sprinkle of fresh herbs or a drizzle of olive oil for added color and flavor.
Garnishes:
Fresh herbs, croutons, chopped bacon or ham, grated cheese
Pairings:
Crusty bread, salad, white wine
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the bread and cheese topping is not crispy enough, broil it for a few minutes before serving.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Panade is a traditional French dish made with bread and broth. It was originally a peasant dish, as it was a way to use up stale bread and stretch a small amount of broth into a filling meal.
Flavor profiles:
Creamy, savory, cheesy, herby
Serving suggestions:
Serve the soup as a comforting and hearty meal on a cold day. It also makes a great appetizer for a dinner party or holiday gathering.
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Taste: Creamy, Savory, Rich, Comforting, Earthy