Leek and Sweet Onion Soup With Tarragon Salsa Verde Recipe
Photo: Marcus Nisson
Cooking the leeks and onions in a lot of olive oil adds richness so you can use less cream at the end, says Stephanie Izard, chef and co-owner of Girl & the Goat and Little Goat Diner in Chicago. "Season slowly with salt at the end, so the natural sweetness of the onions shines through," she says.
Serves 8
Ingredients
Soup
Salsa Verde
Directions
Active Time: 45 minutes
Total time: 1 hour 15 minutes
Make soup: Heat oil in a large, wide pot over medium heat. Add leeks, onions and garlic and cook, stirring occasionally, until very soft, about 30 minutes.
Meanwhile, make salsa verde: In a medium bowl, stir together all ingredients, adding salt to taste.
To finish soup, add Cava and cook 10 minutes more. Stir in cream and 1 cup water. Working in batches, puree soup in a blender until smooth. Return to pot, stir in salt and reheat gently over medium-low heat. Ladle soup into bowls, top with salsa verde and serve.