3 medium leeks (white and light green parts only), sliced crosswise 1/4 inch thick and rinsed well (
2 medium cloves garlic, chopped
1 quart lower-salt chicken broth
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
12 small fried sage leaves
Instructions
Heat 2 Tbs. of the butter and the oil in a 6-quart pot over medium-high heat until the butter melts. Add the cumin and cook, stirring often, until a shade darker, 1 to 2 minutes. Add the mushrooms, turn the heat up to medium high, and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Reserve 2 Tbs. of the mushrooms for garnish.
Add the ale and cook, stirring often, until absorbed, 1 to 2 minutes. Add the leeks and the remaining 2 Tbs. butter and cook, stirring occasionally, until tender, 5 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
Remove the pot from the heat, add the broth, 1 tsp. salt, and 1/2 tsp. pepper, and stir, scraping up any browned bits from the bottom of the pot. Working in batches, purée the soup in a blender.
Clean the pot, return the soup to it, add the cream, and bring to a simmer. Season to taste with salt and pepper. Serve garnished with the reserved mushrooms and fried sage, if using.
nutrition information (per serving)-
Calories (kcal)- 220; Fat (g)- fat g 17; Fat Calories (kcal)- 150; Saturated Fat (g)- sat fat g 8; Protein (g)- protein g 7; Monounsaturated Fat (g)- 7; Carbohydrates (g)- carbs g 12; Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium mg 260; Cholesterol (mg)- cholesterol mg 35; Fiber (g)- fiber g 2;
Originally Submitted
12/14/2014
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