Ingredients
Scale
- 4 tablespoons butter
- 2 tablespoons olive oil, plus extra
- 4 medium leeks, white and pale-green parts only, tough outer layer removed, halved lengthwise, rinsed well, and thinly sliced crosswise
- 2 shallots, halved and finely sliced
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sweet rice flour**
- 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 cup dry white wine
- 1 quart organic, low-sodium chicken stock*
- 1 medium redskin potato, scrubbed, unpeeled
- 1 four-ounce goat cheese log, sliced into 6 thin slices
- Parsley, freshly chopped
- 1 scallion
Instructions
- Place butter and 2 tablespoons of olive oil in a large soup pot or Dutch oven and heat over medium-high. Add leeks and shallots. Reduce heat to medium and sauté approximately 5 minutes until leeks and shallots are tender, taking care not to over-brown them. Add garlic, salt, and pepper and sauté another two minutes. Stir in the rice flour and cook another 1 to 2 minutes. Add thyme sprig and wine. Increase temperature to medium-high and cook until wine has reduced by half and starts to thicken. Stir in chicken stock until well-incorporated. Lower heat and let soup simmer for 20 minutes.
- While soup simmers, preheat oven to 375 degrees. Thinly slice the potato into six slices. Brush with olive oil, sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper and roast for 10 to 12 minutes, flip, and cook another 5 minutes or until browned and crisp. Set aside until ready to serve.
- Divide soup among serving bowls. Garnish with a potato crisp topped with a goat cheese slice. Sprinkle with fresh parsley and freshly ground pepper.
Notes
For a vegan version – omit butter and increase olive oil or use vegan butter substitute. Use vegetable stock in place of chicken stock. Omit goat cheese or use a vegan cheese substitute. You can also substitute with regular all-purpose flour, but will not be gluten-free