Creamy Onion and Leek Soup

By lorik

Ingredients

• For Soup:
• 5 Tbsp unsalted butter
• 4 Tbsp garlic cloves, chopped
• 2 ounces fresh thyme leaves
• 2 bay leaves
• 10 yellow onions, julienned
• 2 leeks, julienned
• 2 cups white wine
• 8 cups veal stock (recipe will follow)
• 2 cups heavy whipping cream
• Salt and Pepper to taste
• For Garnish:
• 3 Garlic Crostini per bowl
• 2 slices mozzarella cheese per bowl
• 1 tsp fresh parsley per bowl
• 1 Gruyere cheese slice per bowl

Details

Servings 6
Adapted from celebritycruises.com

Preparation

Step 1

Heat a large saucepan over high heat, and add butter, garlic, thyme and bay leaves. Add the onions and leeks. Saute until caramelized. Deglaze the pan with the white wine to reduce. Add the veal stock and simmer. Add the heavy cream and simmer until it reaches desired consistency (do not boil). Season with salt and pepper.

Place 8 ounces of soup in each bowl. Place 3 garlic crostini inside of the soup bowl and top with 2 mozzarella cheese slices and 1 gruyere slice. Place under broiler to melt cheese. Top with parsley and serve.

Veal Stock:
2 lbs veal bones
2 cups tomato paste
1 lb mirepoix
1/2 lb leeks, chopped and washed
1/2 lb tomato scraps
1 bottle red wine
1/4 cup garlic cloves, whole
1/2 bunch fresh rosemary
1/2 bunch fresh thyme
2 bay leaves
1 tsp black peppercorns
2 Tbsp kosher salt
Cold water as needed

Roast the veal bones in 400 degree oven on sheet pans lined with parchement until golden brown. Saute the mirepoix in a casserole until brown, add the tomato paste and cook until sticky. Deglaze with the tomato scraps and wine and place all the remaining ingredients in a stockpot and cover with water and bring to a boil, turn down to a simmer and cook for 4-6 hours. Make sure to skim the stock through the whole process, when done remove, strain and cool down. To make demi-glace, take the veal stock and follow the same procedure. Once the heavy veal stock is finished, strain and reduce liquid by 1/2, then add about 1 lb of whole unsalted butter and continue to reduce until thick, for about 1 1/2 to 2 hours.