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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

Method

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 .

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Characteristics

One Dish Meals Soup/Stew

Nutritional Facts Per Serving

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