It is detox season and I am joining the party with soup. This is the soup I made my family recently when our household was under an intense viral attack! I also make it a lot when I am just in the mood to get healthy and slim down. I mean, I love the holiday eating season, but now we all need to balance it out with some healthy dishes, too. Best of all, the dish is inexpensive and only requires a few ingredients. What’s better than that? —
Creamy Mushroom Leek Soup with Peppery Parmesan Croutons
INGREDIENTS
For the soup:
2 tablespoons unsalted butter
2 medium leeks, white and green parts only
2 cups cremini mushrooms, cleaned and sliced
1/4 cup white wine
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/3 cup whole milk
1 pinch kosher salt
For the croutons:
2 large slices brioche, cut into 1/4-inch pieces
2 tablespoons olive oil
1 tablespoon grated Parmesan
2 teaspoons freshly cracked pepper
DIRECTIONS
1. Trim the leeks and use only the white and green parts. Cut them into thin rounds, no more than 1/2-inch thick. Plunge the rounds into a bowl of cold water and swish them around thoroughly to wash any dirt out of the leeks. Repeat this until the water is completely clean.
2. In a heavy bottomed soup pan melt the butter and add the leeks. Saute them for about 5 minutes, or until they are completely wilted and translucent. Then add the mushrooms and sauté for another 5 minutes, or until the mushrooms have shrunk and become a darker brown.
3. Pour in the wine and scrape up any browned bits from the bottom of the pan. Once it is nearly evaporated add in the flour and stir for one minute. Then slowly whisk in the stock until there are no lumps left. Pour in the milk and add the salt. Feel free to add more salt to taste if necessary.
4. Simmer the soup for 5 minutes, then add puree it with a hand blender or in a standing blender. Serve warm, topped with the croutons.
5. To make the croutons: Toss the bread, olive oil, Parmesan and pepper in a large bowl until bread is evenly coated. Warm a skillet to medium, add the bread and turn it occasionally until completely toasted. About 5 minutes.
Kelsey Banfield, the Naptime Chef, will be releasing her first cookbook in March 2012. Titled The Naptime Chef: Fitting Great Food Into Family Life, the book will feature full-color photographs and plenty of mouth-watering naptime recipes. Stay tuned!
