Ingredients
Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
3 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove
Pinch of saffron threads
3 medium leeks, thinly sliced crosswise (3 cups)
1/2 cup plus 1 tablespoon dry red wine
3 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
Preheat the oven to 350°. Arrange the bread slices on a baking sheet;
brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic
and tear into 1-inch pieces.
In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all
but 1/2 cup of the leeks. Cook over moderate heat until tender,
4 minutes. Add the 1/2 cup of red wine; reduce over high heat to
2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts
and simmer 3 minutes.
Working in batches, puree the soup in a blender. Return the soup
to the saucepan. Stir in the cream and the remaining 1 tablespoon
of red wine, season with salt and pepper and keep warm.
In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.
Add the reserved leeks and cook over moderate heat until softened,
3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds.
Sprinkle 1 tablespoon of the cheese over each round. Cook over
moderate heat until melted, about 3 minutes. Transfer the rounds
to a plate and let cool until crisp.
Ladle the soup into bowls, top with the leek crisps and serve.
