Creamy Caramelized Leek Soup with Maple Glazed Bacon
User Reviews
5
Creamy Caramelized Leek Soup with Maple Glazed Bacon
Description
This soup starts by caramelizing cleaned and sliced leeks in olive oil and butter with seasoning, including smoked paprika and red pepper flakes, over low heat until deeply browned and sweet. Brown sugar is added midway to enhance caramelization. Roasted garlic is stirred in for mellow garlic flavor.
After caramelization, white wine deglazes the pot, cooking off most of the alcohol before adding chicken stock. The soup simmers to meld flavors, then is pureed until smooth. Half and half is stirred in last to create a creamy, rich texture without overwhelming the natural leek sweetness. The soup is gently reheated and seasoned to taste.
To finish, bacon slices are glazed with maple syrup and cooked until crisp, then crumbled or placed atop the soup along with sliced green onions and a drizzle of olive oil. This contrast between the creamy silky soup and sweet, smoky bacon topping enhances the flavor complexity and presentation.
Ingredients
- 6 leek about 4 cups, sliced, cleaned and trimmed
- 2 tablespoons olive oil
- 4 tablespoons butter unsalted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes crushed
- 2 tablespoons brown sugar
- 1 garlic bulb roasted
- 1/3 cup white wine dry
- 4 cups chicken stock low-sodium
- 2/3 cup half and half
- 2 green onion thinly sliced
- 2 tablespoons olive oil for drizzling
maple glazed bacon
- 4 lices Bacon thick-cut
- 2 tablespoons maple syrup
Instructions
- Make sure the leeks have been trimmed, rinsed thoroughly and patted as dry as they can be with a paper towel.
- Heat a large pot over medium-low heat and add the olive oil and butter. Add the leeks, salt, pepper and crushed pepper flakes and toss well to coat. Cook, stirring every few minutes, until the leeks begin to brown, about 20 to 25 minutes. Once the leeks are starting to brown, stir in the brown sugar and cook for another 10 minutes until they are super caramelized. Stir in the roasted garlic. Increase the heat slightly to medium and add the wine. Stir to combine, then cook for a few minutes until most of the wine cooks off. Pour in the stock and stir. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
- Turn off the heat and carefully add the entire mixture to a blender and puree until smooth. Pour the pureed soup back in the pot and heat it over low heat. Stir in the half and half, then tasted and add more salt and pepper if desired. Serve the soup with a sprinkle of green onions, a drizzle of olive oil and a handful of crushed maple bacon.
maple glazed bacon
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a nonstick wire rack on top. Bake for 18 to 20 minutes, until bacon is starting to get crispy in parts and the fat is rendered. Remove the bacon from the oven and brush it on both sides with maple syrup. Bake for another 6 to 8 minutes until the bacon is crispy and dark. Remove from the oven and brush with maple syrup once more, then let cool completely. Once cooled, crushed into bits.
User Reviews
Overall Rating
5
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