[Modernist Cuisine at Home] Leek and Onion Soup

[Anonymous Modernist 16643]

Should really 500 grams of carrots be replaced with 500 grams of leeks + 500 grams of onions?

Twice the amount off vegetables sounds a lot so I ask before risking burning the cooker.

[Anonymous Modernist 9834]

If you are planning to make leek and onion soup, you should use the quantities provided in Modernist Cuisine at Home. The amounts may seem excessive, but leeks and onions cook down a lot.

Anjana

[Anonymous Modernist 17631]

Ingredients

1 tablespoon butter

glug of olive oil

3/4 pound (4 cups) thinly sliced leeks

2 large onions, thinly sliced

2 to 3 cloves garlic, crushed

2 teaspoons sugar

salt

pepper

1 1/2 cups white wine, apple juice or cider

3 2/3 cups vegetable stock or 3 2/3 cups chicken stock

Topping

baguette or ciabatta, sliced

hot mayo

a bit of crushed garlic

2 to 3 handfuls of grated Gruyere or Cheddar

Directions

Melt the butter and oil in a large heavy-bottomed pan or casserole dish.

Add the leeks, onions, garlic, and sugar. Stir to coat in oil.

Sweat over low heat with the lid on till well softened, not colored (10 to 15 minutes). Add salt and pepper.

Increase heat. Stir the veg till they brown (don't let them burn).

Add the wine, juice, or cider. Let it bubble. Keep stirring.

Add the stock (plus extra if needed). Bring the soup to a boil for a minute, then simmer, covered, on low heat for at least 20 minutes but preferably longer for a deeper flavor. Taste and adjust the seasoning.

Croutons: Toast slices of bread, or smear with a bit of olive oil and bake in a hot oven till crisp (5 to 10 minutes).

Mayo: Stir a bit of crushed garlic into the hot harissa mayo.

Ladle to soup into bowls. Spread the croutons with the mayo. Top with the cheese and drop onto soup. Nice one.

[Anonymous Modernist 18304]

the above recipe is correct.