Email to Cat      

The 1913 Room's Belgian Leek Soup

Source of Recipe


Gourmet






List of Ingredients



• 1/2 lb. bacon, cut into 1/2-inch pieces
  
• White part of 6 leeks, halved lengthwise, washed well and cut into julienne strips
  
• 2 Tbsp minced shallots
  
• 1/4 tsp freshly grated nutmeg
  
• 1 bay leaf
  
• 1 cup dry white wine
  
• 3 cups heavy cream
  
• 1/2 cup unsalted butter
  
• 1/2 cup flour
  
• 6 cups chicken stock (heated)
  
• 10 slices French bread, toasted
  
• 3/4 cup grated Gruyere
  






Instructions



1. In a kettle, cook the bacon over moderate heat, stirring, for 5 minutes, or until crisp. Add the leeks, shallots, nutmeg and bay leaf, and cook mixture, covered, over moderate heat, stirring occasionally, for 10 minutes or until leeks are tender. Add wine and cream, bring liquid to a boil, and simmer soup 10 minutes.
   
   
2. In a saucepan, melt butter; add flour and cook roux, stirring, 3 minutes. Remove pan from heat, stir in the heated stock and cook mixture until thickened. Add mixture to leek mixture; simmer the soup, stirring, for 20 minutes. Season with salt and pepper. Discard the bay leaf.
   
   
3. Ladle soup into 10 flameproof bowls. Top with bread, then top bread with Gruyere. Put bowls under preheated broiler about 3 inches from heat for 30 seconds or until cheese is melted.