Leek and Winter Squash Soup With Gruyere Croutons |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This elegant soup is perfet for holidays. It can be made ahead and reheated then garnished just before serving. I am going to try this with my abundant zucchini harvest this year. Ingredients:
1/4 cup unsalted butter |
6 shallots, coarsley chopped |
3 ribs celery, coarsley chopped |
2 medium carrots, peeled and coarsley chopped |
2 garlic cloves |
1 leek, halved and coarsley chopped |
2 medium butternut squash (peeled, halved and coarsley chopped) or 2 medium acorn squash (peeled, halved and coarsley chopped) |
1 teaspoon celery seed |
1 teaspoon cumin seed |
2 (14 1/2 ounce) cans chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 slices french baguettes |
3 tablespoons olive oil |
6 slices gruyere cheese |
1/2 cup whipping cream |
1 teaspoon honey |
Directions:
1. For the soup - Heat butter in a dutch oven over medium heat; add the shallots, celery, carrots, garlic and leek. Cook stirring until garlic and shallots begin to turn translucent about 4 minute Stir in the squash, celery seed and cumin seed; stir in chicken broth. Increase the heat to medium high heat; heat to a boil. Reduce heat to a simmer; cook until veggies are tender, about 1 hour. Remove from heat; set aside to cook about 25 minutes
2. Puree the soup in small batches in a blender, straining each batch into a large bowl. Return the soup to the pot; add salt and pepper. (The soup to this point can be made 1 day ahead, then reheated).
3. For the croutons, heat oven to 375 degreees. Brush olive oil on both sides of bread slices. Place bread on a baking sheet; bake until tops are toasted, about 2 minute Remove from oven. Turn slices over and top each with a cheese slice. Return to oven to melt cheese, watching carefully to prevent burning about 3 minutes.
4. Stir cream and honey into the hot soup. Ladle soup into each of the six bowls and top with a crouton.
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