Caramelized Leek Soup
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2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup vermouth
3 1/2 cups chicken broth
finely sliced fresh chives for garnish
Halve leeks lengthwise and thinly slice crosswise. In a large bowl
of cold water wash leeks well and lift from water into a large sieve
to drain. In a 6-quart heavy kettle cook leeks in butter over
moderately low heat, stirring occasionally, until some begin to turn
golden, about 40 minutes. Stir in sugar and cook, stirring
occasionally, 10 minutes. Stir in vermouth and cook, stirring
occasionally, until liquid is evaporated and most leeks are golden,
10 to 15 minutes. Deglaze kettle with 1/2 cup broth and cook,
stirring occasionally, 10 minutes more, until liquid is evaporated
and leeks are deep golden. Add remaining 3 cups broth and bring soup
just to a boil. Season soup with salt and pepper. Serve soup
garnished with chives.
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