Leek Soup Au Gratin
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 2tablespoons minced shallots
- 5cups thinly sliced leeks, white part only - about two bunches
- Salt
- ½cup dry white wine
- 4cups well-flavored chicken stock
- Freshly ground white pepper
- ¼cup grated Gruyere cheese
- 4rounds toasted French bread
- ½cup thinly sliced or slivered Gruyere cheese
Nutritional analysis per serving (4 servings)
1202 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 182 grams carbohydrates; 9 grams dietary fiber; 23 grams sugars; 48 grams protein; 2352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a heavy saucepan. Add the shallots, and cook, stirring, until they are tender. Stir in the leeks and continue cooking over low heat until they are well-coated with the butter. Sprinkle with a little salt, cover and cook over low heat until the leeks are soft, about 15 minutes. Uncover and continue to cook the leeks, stirring from time to time, until they are golden. Do not allow them to brown.
- Step 2
Stir in the wine, cook for a few minutes, then add the stock. Simmer covered for 45 minutes or longer. The longer the soup simmers the better. Check seasoning, adding more salt and pepper to taste.
- Step 3
Preheat oven to 400 degrees. Shortly before serving transfer the soup to four heat-proof crocks. Stir a tablespoon of the grated cheese into each. Top each crock with a round of toast and cover the toast with the sliced cheese. Bake until the cheese melts, about 10 minutes. Serve at once.
Private Notes
Comments
Lovely recipe. I used olive oil instead of butter. I also used red onions, garlic and red potatoes. I did not do the au gratin part, to keep calories lower.
How can this recipe possibly have 1200 calories per serving? 500 at most?
This soup is wonderful. So easy to make and really yummy, especially on a cold night. The only modification I made was to increase the amount of diced shallots (4 T), sliced leeks (6 cups) and chicken stock (5 cups) since I had more sliced leeks to use. Now I have leftovers for the weekend - an added bonus!