Creamy Leek Soup with Duck Confit and Cheddar Toasts
Creamy Leek Soup with Duck Confit and Cheddar Toasts
Ingredients
- 8 cups (760 g) leeks, thinly sliced (3 to 4 leeks depending on size)
- 4 cups (660 g) celeriac, peeled and cubed (1 large celeriac)
- 3 tbsp butter
- 5 cups (1.25 litre) chicken broth
- 1/4 cup (60 ml) 15% or 35% cream (optional)
- Flat-leaf parsley, chopped (optional)
- 4 slices country bread
- 1 confit duck leg , deboned and shredded
- 2 1/2 oz (75 g) sharp cheddar cheese, sliced
Instructions
- In a large pot, soften the leeks and celeriac in the butter. Add the broth and bring to a boil. Simmer, uncovered, for 20 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Strain through a sieve. Season with salt and pepper. Add the cream, if desired. Keep warm. When ready to serve, sprinkle with parsley, if desired.
- With the rack in the highest position, preheat the oven to broil.
- Place the bread slices on a baking sheet. Top with the duck and cheese. Broil for 5 minutes or until the meat is heated through and the cheese has melted.
Creamy Leek Soup with Duck Confit and Cheddar Toasts