To continue our recognition of California Wine Month, we have a tantalizing recipe from Food & Wine that’s ideally suited to soup season. So break out the boots and scarves and then sit down to a bowl of this incredibly luscious leek concoction paired with ONEHOPE’s 2014 California Red Wine Blend.
With minimal ingredients, this tasty weeknight dinner recipe goes great with some crusty sourdough bread and a light salad.
- Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
- 3 1/2 T. 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 T. dry red wine
- 3 cups chicken stock
- ½ cup heavy cream
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Arrange the bread slices on a baking sheet brushed with the oil. Bake until crisp (about 10 minutes). Rub with the garlic and tear into 1-inch pieces.
- In a saucepan, heat three tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks.
- Cook over moderate heat until tender (about four minutes).
- Add ½ cup of red wine (like ONEHOPE’s 2013 San Luis Obispo Reserve Pinot Noir); reduce to two tablespoons over high heat.
- Add the stock; simmer for three minutes.
- Stir in the toasts and simmer three minutes.
- Working in batches, puree the soup in a blender.
- Return the soup to the saucepan. Stir in the cream and the remaining tablespoon of red wine, season with salt and pepper and keep warm.
- In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.
- Add the reserved leeks and cook over moderate heat until softened (three minutes).
- Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle one tablespoon of the cheese over each round. Cook over moderate heat until melted (about three minutes).
- Transfer the rounds to a plate and let cool until crisp.
- Ladle the soup into bowls, top with the leek crisps and serve.