Silky Leek and Red Wine Soup Recipe

Name: Silky Leek and Red Wine Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed; 3 1/2 tablespoons extra-virgin olive oil, plus more for brushing; 1 garlic clove; Pinch of saffron threads; 3 medium leeks, thinly sliced crosswise (3 cups); 1/2 cup plus 1 tablespoon dry red wine; 3 cups chicken stock; 1/2 cup heavy cream; Salt and freshly ground pepper; 1/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

1
Preheat the oven to 350.
2
Arrange the bread slices on a baking sheet; brush with the oil.
3
Bake until crisp, 10 minutes.
4
Rub with the garlic and tear into 1-inch pieces.
5
In a saucepan, heat 3 tablespoons of the oil.
6
Add the saffron and all but 1/2 cup of the leeks.
7
Cook over moderate heat until tender, 4 minutes.
8
Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons.
9
Add the stock; simmer for 3 minutes.
10
Stir in the toasts and simmer 3 minutes.
11
Working in batches, puree the soup in a blender.
12
Return the soup to the saucepan.
13
Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.
14
In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.
15
Add the reserved leeks and cook over moderate heat until softened, 3 minutes.
16
Using a heatproof spatula, form the leeks into four 2-inch rounds.
17
Sprinkle 1 tablespoon of the cheese over each round.
18
Cook over moderate heat until melted, about 3 minutes.
19
Transfer the rounds to a plate and let cool until crisp.
20
Ladle the soup into bowls, top with the leek crisps and serve.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed, 3 1/2 tablespoons extra-virgin olive oil, plus more for brushing, 1 garlic clove, Pinch of saffron threads, and more.

Yes, Silky Leek and Red Wine Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Silky Leek and Red Wine Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions