Leek and Sweet Onion Soup With Tarragon Salsa Verde Recipe

By Realtychick

Ingredients

• Soup:
• 2 cups extra-virgin olive oil
• 4 medium leeks, trimmed and rinsed, white and light green parts chopped (about 6 cups)
• 2 large sweet onions, sliced (about 6 cups)
• 3 garlic cloves, chopped
• 1 cup dry Cava, or other dry sparkling or white wine
• 3/4 cup heavy cream
• 2 tsp kosher salt, plus more to taste
• Salsa Verde:
• 1/2 cup lightly packed flat-leaf parsley leaves, finely chopped
• 1/2 cup lightly packed tarragon leaves, finely chopped
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. soy sauce
• 1 Tbsp. minced garlic
• 1 Tbsp. capers, drained and chopped
• 1 Tbsp. chopped pitted green olives
• Kosher salt

Preparation

Step 1

Make soup:

Heat oil in a large, wide pot over medium heat. Add leeks, onions and garlic and cook, stirring occasionally, until very soft, about 30 minutes.

Meanwhile, make salsa verde:

In a medium bowl, stir together all ingredients, adding salt to taste.

To finish soup, add Cava and cook 10 minutes more. Stir in cream and 1 cup water. Working in batches, puree soup in a blender until smooth. Return to pot, stir in salt and reheat gently over medium-low heat. Ladle soup into bowls, top with salsa verde and serve.