- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 1 tbsp
- each olive oil and butter
- 15 mL
- 2
- yellow onions, diced
- 2 bags
- pre-cut leeks
- 500 g
- 2 bottles
- red ale beer
- 710 mL
- 6 cups
- Chicken Broth, 35% Less Sodium
- 1.5 L
- 2
- small potatoes, peeled and diced
- 1/4 tsp
- salt, divided
- 1 mL
- 1/4 tsp
- pepper
- 1 mL
- 3 tbsp
- crème fraîche, divided
- 45 mL
- Toasts With Paté & Cranberry Glaze
- 3 tbsp
- dried cranberries
- 45 mL
- 1
- shallot, thinly sliced
- 1 tbsp
- sugar
- 15 mL
- 1/2
- baguette, cut into 1/4-in (5-mm) thick diagonal slices
- 1/2 pkg
- liver duck mousse
- 110 g
Directions
Step 1
To make toasts with duck mousse and glazed cranberries, preheat oven to 400°F (200°C). In a small saucepan, bring the cranberries, shallot, water (2 tbsp (30 mL)) and sugar to a boil over medium heat. Cook 3 min. or until cranberries are well glazed. Set aside. Place baguette slices on a baking sheet and toast for 4 to 6 min., turning halfway through. Garnish slices with duck liver mousse and glazed cranberries
Step 2
In a saucepan over medium-high heat, combine oil and butter. Add onions and leeks and cook until caramelized, about 10 to 15 min. Add beer, broth, potatoes, 1/8 tsp (0.5 mL) salt and pepper and bring to a boil. Reduce heat to medium and simmer 20 min. or until potatoes are tender.
Step 3
Transfer broth mixture to a blender and purée until soup is smooth. Adjust seasoning, if desired. Divide among 8 bowls and garnish each with crème fraîche and one toast .
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 250
- Fat:
- 7 g
- Saturated Fat:
- 2 g
- Carbs:
- 37 g
- Fibre:
- 6 g
- Cholesterol:
- 25 mg
- Protein:
- 6 g
- Sodium:
- 750 mg
