A sneak peek of one of our favorite spring recipes in our cookbook: French Leek and Greens Soup! (Like French onion soup, but lighter and greener 🥰) Our cookbook is now available to order or grab a copy in stores!!
Here’s a pared down recipe:
Preheat oven to 375F.
To a large pot, add 1/4 cup olive oil, then 3-4 large leeks (washed well and thinly sliced), 1 tbsp chopped thyme, 1 1/2 tsp kosher salt and 1/4 tsp pepper. Cook over medium-low, stirring occasionally, for ~30 mins, until the leeks are super soft.
Add in 3 minced garlic cloves and cook for ~2 mins, then deglaze with 1/3 cup white wine, scraping up any browned bits. In a small bowl, whisk together 1 cup vegetable broth with 2 tbsp all purpose flour, then add to the pot with another 5 cups vegetable broth and 2 bay leaves. Bring to boil, then reduce to medium, cover and cook 20 min.
Meanwhile, slice baguette into 1” pieces and brush both sides with olive oil. Bake for ~8 mins until lightly toasted.
Add 2 cups spinach or kale to soup with 1/4 cup chopped parsley, 2 tbsp butter and 1 1/2 tbsp lemon juice. Cook for 3 more mins.
Set oven to broil. Place 4 large bowls or 8 smaller ramekins (OVEN SAFE!) on a sturdy sheet pan and ladle soup into each one. Top with 1 or 2 baguette slices and a handful of shredded gruyère cheese. Broil for 2-4 mins and keep a close eye on them to prevent burning!
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A sneak peek of one of our favorite spring recipes in our cookbook: French Leek and Greens Soup! (Like French onion soup, but lighter and greener 🥰) Our cookbook is now available to order or grab a copy in stores!!
Here’s a pared down recipe:
Preheat oven to 375F.
To a large pot, add 1/4 cup olive oil, then 3-4 large leeks (washed well and thinly sliced), 1 tbsp chopped thyme, 1 1/2 tsp kosher salt and 1/4 tsp pepper. Cook over medium-low, stirring occasionally, for ~30 mins, until the leeks are super soft.
Add in 3 minced garlic cloves and cook for ~2 mins, then deglaze with 1/3 cup white wine, scraping up any browned bits. In a small bowl, whisk together 1 cup vegetable broth with 2 tbsp all purpose flour, then add to the pot with another 5 cups vegetable broth and 2 bay leaves. Bring to boil, then reduce to medium, cover and cook 20 min.
Meanwhile, slice baguette into 1” pieces and brush both sides with olive oil. Bake for ~8 mins until lightly toasted.
Add 2 cups spinach or kale to soup with 1/4 cup chopped parsley, 2 tbsp butter and 1 1/2 tbsp lemon juice. Cook for 3 more mins.
Set oven to broil. Place 4 large bowls or 8 smaller ramekins (OVEN SAFE!) on a sturdy sheet pan and ladle soup into each one. Top with 1 or 2 baguette slices and a handful of shredded gruyère cheese. Broil for 2-4 mins and keep a close eye on them to prevent burning!