Creamy Leek Soup with Duck Confit and Cheddar Toasts

Name: Creamy Leek Soup with Duck Confit and Cheddar Toasts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 8 cups (760 g) leeks, thinly sliced (3 to 4 leeks depending on size); 4 cups (660 g) celeriac, peeled and cubed (1 large celeriac); 3 tbsp butter; 5 cups (1.25 litre) chicken broth; 1/4 cup (60 ml) 15% or 35% cream (optional); Flat-leaf parsley, chopped (optional); 4 slices country bread; 1 confit duck leg , deboned and shredded; 2 1/2 oz (75 g) sharp cheddar cheese, sliced

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Preparation 30 MIN

Cooking 25 MIN
Servings 4
Freezes

Ingredients
Preparation

Ingredients

8 cups (760 g) leeks, thinly sliced (3 to 4 leeks depending on size)
4 cups (660 g) celeriac, peeled and cubed (1 large celeriac)
3 tbsp butter
5 cups (1.25 litre) chicken broth
1/4 cup (60 ml) 15% or 35% cream (optional)
Flat-leaf parsley, chopped (optional)
4 slices country bread
1 confit duck leg , deboned and shredded
2 1/2 oz (75 g) sharp cheddar cheese, sliced

Preparation

In a large pot, soften the leeks and celeriac in the butter. Add the broth and bring to a boil. Simmer, uncovered, for 20 minutes or until the vegetables are tender.
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.
With the rack in the highest position, preheat the oven to broil.
Place the bread slices on a baking sheet. Top with the duck and cheese. Broil for 5 minutes or until the meat is heated through and the cheese has melted.