leek soup with pine nuts and raisins
MAKES: 4 servings
- 2 tablespoons cold unsalted butter, plus 2 tablespoons, melted
- 4 ounces pancetta, diced
- 8 leeks, white and light-green parts only, diced
- ½ cup dry white wine
- 3 tablespoons raisins
- 3 tablespoons pine nuts
- 6 cups chicken stock
- Salt and freshly ground pepper
- 4 slices white sandwich bread
In a skillet over medium heat, warm the cold butter. Add the pancetta, and sauté for 7 minutes. Add the leeks, and sauté for another 5 minutes. Deglaze with the wine, and cook until it starts to evaporate. Stir in the raisins and pine nuts, pour in the stock, and season with salt and pepper. Reduce the heat, and simmer for 20 minutes.
Meanwhile, preheat the oven to 375°.
Remove the crusts from the bread. Dice the bread, place in a bowl with the melted butter, season with salt, and toss to coat. Transfer to a baking sheet lined with parchment paper. Bake in the oven until crisp and golden, about 6 minutes, turning once to toast evenly. Remove from the oven, and set aside to cool.
When the soup is ready, ladle onto individual bowls. Serve garnished with the croutons.
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