Smoked Soubise

Name: Smoked Soubise
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 5 leek tops (green parts); 6-8 thyme stalks; 20g butter; 2 large onions thinly sliced, skins and trim reserved; 350ml double cream; Salt, pepper, nutmeg

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We’ve made a smoky version of the classic soubise sauce. It’s great on any meat or fish and also makes a great pasta sauce.

Smoked Soubise

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Author: Fallow
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

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5 leek tops (green parts)
6–8 thyme stalks
20g butter
2 large onions thinly sliced, skins and trim reserved
350ml double cream
Salt, pepper, nutmeg

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Instructions

Heat the cream to boiling point.
Meanwhile, blacken the leeks, onion trimmings and thyme under a grill, on a barbecue, with a blowtorch or on an open gas flame until thoroughly charred.
Add the charred vegetables to the cream and leave to infuse.
Melt the butter in a heavy-based pad and stir in the sliced onions with a pinch of salt.
Cook down gently, place a cartouche on top and leave to sweat until soft and sweet but not browned (about 20 minutes).
Strain in the infused cream, a good grating of nutmeg and freshly ground black pepper.
Simmer for 5 minutes. Blend (either in a jug blender or with a stick)and adjust seasoning
Pass through a fine chinois, reheat and check seasoning.
Serve with chicken, pasta and/or chargrilled leeks.

Smoked Soubise

Smoked Soubise

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