Mushroom Free Caramelized Scallion & Leek Top 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
- 12 scallions, green tops only, thinly sliced (about 3 cups)
- 3 large leeks, dark green tops only, thinly sliced and well-rinsed (about 3 cups)
- ½ tsp fine salt, plus more to taste
- ½ tsp granulated sugar
- ½ cup dry white wine
- 4 cups beef broth
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- ¼ tsp black pepper
For the toasts
- 8 slices gluten free baguette or gluten free bread (about ½-inch thick)
- 1 tbsp unsalted butter, softened
- 1 ½ cups gruyère cheese, coarsely grated (about 4 oz)
Instructions
- 1
Melt 3 tbsp butter with the garlic-infused olive oil in a large Dutch oven over medium heat until the butter foams and subsides. Add the sliced scallion greens and leek tops along with 1/2 tsp salt and the sugar, and stir to coat.
- 2
Cook the greens, stirring every 3–4 minutes, for 35–45 minutes over medium to medium-low heat until they are deeply softened, reduced to about one-quarter of their original volume, and a rich golden-brown color — they should smell sweet and savory, not sharp. Lower the heat if they begin to scorch at the edges before browning evenly.
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