HOME– A warm bowl of soup is my go-to meal on cool nights. All I want for an accompaniment is a small glass of wine, a crisp piece of toast, and cheese- the most expensive hunk I can afford- dense, rich, at room-temperature, and softly beaded with oil.

Soup nights satisfy my need to slow down, stop the noise and stress of life and bring spoonfuls of nourishment, slowly, up to my mouth. My favorite soups are purées– pure sips of rich, creamy flavor.

On soup nights, I like to eat next to the fire, watch a good show and unwind. There is something primal and comforting about a warm bowl of soup, cupped in your hands.

Tis the season to make soup. This soup is for true allium lovers– it’s full of rich onion flavor– strong, and like garlic chicken– best eaten with the one you love. And you know, I’ll bet garlic would be great in this soup.

Purée of Roasted Leek and Sweet Onion

Makes 6 small servings.
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2 Leeks, washed well and chopped into small pieces.
3 Sweet Onions, such as Vidalia, chopped
8 cups Chicken Broth
8 cups Beef Broth
1 T Sugar
1 T Kosher Salt
1 t dried Thyme
1/4 cup dry Sherry
1/2 cup dry Vermouth or White Wine
2 dried Bay Leaves
Kosher Salt and freshly ground Black Pepper to taste
Baguette, sliced and toasted
Gruyere or White Cheddar (Holland Gouda Goat cheese shown), sliced and warm
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Roast leeks, onion, salt, sugar, in a roasting pan at 425 degrees for one hour – or- saute on stove top until onions are brown and caramelized. Place all ingredients in a large pot. Simmer and reduce liquid for thirty minutes or more. Puree soup with an immersion blender. Ladle soup and top with toasted baguette slices topped with melted cheese. Flavor with freshly cracked pepper.

Posted on November 29th, 2009 under 30 Days. 30 Posts., Issue no. 8, Savory • RSS 2.0 feed • Leave a response, or trackback