This soup is good on its own or served over thin slices of good crusty bread that have been pan toasted in melted butter, like a grilled cheese sandwich without the cheese.
Sun Oven Leek Soup
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely chopped
1 stalk celery, finely chopped
4 leeks, white and pale green parts only, chopped
6 cups broth, (chicken, beef, or vegetable)
2 cups frozen peas, thawed
6 tablespoons finely chopped fresh flat leaf parsley, divided
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Set Sun Oven out to preheat.
In a large pot, heat the oil and butter over medium heat. Add the onion and celery and cook, stirring often, until just softened, about 5 minutes. Stir in the leeks, peas, 3 tablespoons of the parsley, and the broth.
Cover and transfer to the Sun Oven.
Cook until the leeks are soft, 1 1/2 to 2 hours. Using an immersion blender, puree the soup until smooth. Stir in the remaining parsley and cheese. Season to taste with salt and pepper.
Makes 4 to 6 servings.