Vegetarian Caramelized Leek & Scallion Soup with Gruyère Toasts
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Learn more →Ingredients
4 servings
For the soup
- 3 tbsp unsalted butter
- 1 tbsp garlic-infused olive oil
- 6 cups leek greens (dark green tops only), thinly sliced
- 1 cup scallion greens (green tops only), thinly sliced
- ½ tsp sugar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp gluten free all-purpose flour
- ½ cup dry white wine
- 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. - 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 tsp gluten free worcestershire sauce
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
Melt the butter with the garlic-infused olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside.
- 2
Add the sliced leek greens and scallion greens along with the sugar, salt, and pepper. Stir to coat, then cook over medium heat, stirring every 3–4 minutes, until the greens are deeply softened, reduced in volume by about two-thirds, and turning a rich golden-brown, 45–55 minutes. If the greens begin to stick or scorch before they are fully softened, add a splash of water (1–2 tbsp) and scrape up any browned bits.
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