Vegetarian Caramelized Leek & Scallion Beef Soup with Gruyère Toasts
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp garlic-infused olive oil
- 1 tbsp unsalted butter
- 4 cups leek tops (dark green parts only), thinly sliced
- 1 cup scallion greens, thinly sliced
- 1 tsp granulated sugar
- ½ tsp salt
- ½ cup dry white wine
- 1 tbsp gluten free tamari
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 4 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - ¼ tsp black pepper
For the toasts
- 8 slices gluten free baguette or gluten free bread, cut into rounds (about ½ inch thick)
- 1 cup gruyère cheese, shredded
Instructions
- 1
Heat the garlic-infused olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat until the butter melts and the mixture shimmers.
- 2
Add the leek tops, scallion greens, sugar, and salt. Stir to coat, then cook over medium to medium-low heat, stirring every 3–4 minutes, until the greens are deeply softened, reduced in volume by about two-thirds, and golden-brown throughout, 40–50 minutes. If the bottom of the pot darkens too quickly, reduce the heat and add a splash of water to deglaze.
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