Caramelized Leek Soup

1. 1

   Halve leeks lengthwise and thinly slice crosswise.

2. 2

   In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain.

3. 3

   In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes.

4. 4

   Stir in sugar and cook, stirring occasionally, 10 minutes.

5. 5

   Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes.

6. 6

   Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden.

7. 7

   Add remaining 3 cups broth and bring soup just to a boil.

8. 8

   Season soup with salt and pepper.

9. 9

   Serve soup, garnished with chives, with cheese toasts.

* Per serving · 4 servings · Values may vary.

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