Roasted Allium Soup with Fried Leeks

Alliums, with their unique blend of sweetness and sharpness, hold a special place in my heart as my favorite vegetable family. From their raw form to their transformative qualities when cooked, alliums never fail to captivate my taste buds. This recipe celebrates the enchanting flavors of alliums in a comforting and nourishing soup that combines the best of both winter and spring.

With its velvety texture and harmonious blend of flavors, this allium soup is a comforting bowl of goodness that is sure to warm your soul. Each spoonful carries the essence of both winter and spring, showcasing the versatile and enchanting nature of alliums. Indulge in this delightful soup as a nourishing meal or a soothing starter, allowing the aromatic flavors to envelop you with every bite.

As the first few days of spring usher in a cool and damp atmosphere, I find myself yearning for a dish that can provide both solace and sustenance. This allium soup is the perfect answer to that craving, as it brings together the last remnants of winter’s onions, shallots, and garlic, while embracing the arrival of spring’s vibrant leeks.

Now, let’s explore the ingredients and step-by-step instructions to create this delightful allium soup:

INGREDIENTS:

• 2 yellow onions, peeled, halved, and thinly sliced (peels reserved)
• 3 shallots, peeled, halved, and thinly sliced (peels reserved)
• 4 bulbs garlic, peeled and separated into cloves (peels reserved)
• 2 tablespoons melted butter
• 1 leek, white and light green parts thinly sliced (dark green parts reserved)
• 4 cups Chicken Bone Broth
• 6 sprigs thyme
• ¼ cup lard or olive oil
• Finely ground sea salt

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Arrange the sliced onions, shallots, and whole garlic cloves in a single layer on a baking sheet.
3. Drizzle the melted butter over the vegetables and bake for 25 minutes, stirring once to ensure even cooking.
4. Meanwhile, place the reserved leek, onion, shallot, and garlic peels into a stockpot. Pour in the chicken bone broth, add the thyme sprigs, cover the pot, and bring it to a bare simmer over medium heat. Allow it to simmer for about 20 minutes, until the broth becomes fragrant. Strain the broth through a fine-mesh sieve into a heat-proof jar or pitcher, discarding the solids.
5. Remove the roasted vegetables from the oven and transfer them to the now-empty stockpot. Pour in the flavored broth and bring it to a simmer over medium heat. Cover the pot and let the soup simmer for 20 minutes, ensuring the flavors of the vegetables meld together.
6. Line a plate with a paper towel or kitchen linen. While the soup simmers, heat the lard or olive oil over medium-high heat until it shimmers.
7. Working with about ¼ cup at a time, carefully place the sliced leeks into the hot fat, avoiding any splattering. Fry the leeks until they turn golden and crisp, which usually takes around 8 minutes. Use a slotted spoon to transfer the fried leeks to the lined plate, allowing any excess fat to drain away.
8. Turn off the heat beneath the soup and use an immersion blender or food mill to puree the soup until it becomes creamy and uniformly smooth.
9. Season the soup to taste with finely ground sea salt. Ladle it into soup bowls and garnish with the crispy fried leeks just before serving.