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Prep time
30 minutes
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Cook time
30 minutes
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Serves
8
Author Notes
This soup is so beautiful, festive and very vibrant! But above all, it’s chic and of course incredibly delicious. What a delight! Don't be intimidated by the toppings, this soup is perfect even without the frills. So perfect that it can also be part of your summer menus because it will be excellent in cold soup. For my part, I certainly reserve it for special occasions.
It’s always fun to elevate a soup with garnishes. I have so much fun imagining what I could create to enhance the experience with this one. As the main element of this velvety soup is leek, I created a reminder by preparing “onion rings”… with leeks! They will add texture and get people talking, that’s for sure! An idea to keep up your sleeve for your next craving, your sports evenings or your burger parties. It’s fun to do and definitely different. Everyone will love it! —Jonathan Michaud
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Ingredients
- Ingredients for the soup
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3
leeks, chopped (6 to 8 cups)
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4
garlic cloves, chopped
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olive oil
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4
very ripe pears, peeled and diced
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2
14 fl.oz (400ml) cans of artichoke hearts, drained and chopped
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1
small potato, peeled and diced
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5 cups
vegetable or chicken broth
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1 tablespoon
cider vinegar
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1/2 cup
heavy cream
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salt, to taste
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for serving: green part of leek and flat-leaf parsley, diced pear lightly drizzled with cider vinegar, dashes of cream and olive oil, fried leek rings (see below)
- Ingredients for the Crispy Leek Rings
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Canola oil, for frying
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1 1/2 cups
floor
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1 1/2 cups
fine cornmeal
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1/2 cup
cornstrach
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1/4 teaspoon
each of salt and Cayenne pepper
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1
egg, beaten
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1 cup
buttermilk
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1
leek, cut into thin slices (white part only)
Directions
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For the soup : In a saucepan over medium heat, cook garlic and leek 6 to 8 in a little oil. Salt. Once the leek has wilted, add the pears, artichokes and potato. Add the broth and bring to the boil. The amount of liquid should just cover the ingredients. Adjust quantity as needed. Bring to a boil and simmer gently over medium-low heat for 15 to 20 minutes. Using a blender, mix everything to the smoothest possible soup. Add the cider vinegar and cream at the very end, mixing well. Correct the seasoning. Set aside until serving.
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For the leek rings : Heat the oil in a deep fryer or heavy-bottomed saucepan until it reaches a temperature between 350 and 375°F. In a large mixing bowl, combine flour, cornmeal, cornstarch, salt and cayenne pepper. In another bowl, mix the egg and buttermilk. Separate the leek slices into rings.
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Working a little at a time, place the leek rings in the flour mixture then transfer them to the buttermilk mixture. Drain as much as possible and return to the flour mixture. Shake to remove excess and gently place in oil. Fry for 2 minutes or until golden brown. Place the rings on a plate covered with absorbent paper and add salt to taste. Repeat with remaining rings.
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Serve the soup in deep plates and decorate with the garnishes and the crispy leek rings.
Note : This soup can be enjoyed hot or chilled.
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