Creamy Leek Soup with Duck Confit and Cheddar Toasts
Back
Creamy Leek Soup with Duck Confit and Cheddar Toasts
Open in full-screen mode

Creamy Leek Soup with Duck Confit and Cheddar Toasts

Preparation
30 MIN
Cooking
25 MIN
Servings
4
Freezes

Ingredients

Preparation

  1. In a large saucepan, soften the leeks and celery root in the butter. Add the broth and bring to a boil. Simmer, uncovered, for about 20 minutes or until the vegetables are tender.
  2. 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.
  3. With the rack in the highest position, preheat the oven’s broiler.
  4. On a baking sheet, place the bread slices. Top with the duck and cheese. Broil for about 5 minutes or until the meat is heated through and the cheese has melted.

Note

This soup freezes well without the cream.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum