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    You are in: Home / Recipes / Vidalia Onion and Wild Leek Soup Recipe
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    Vidalia Onion and Wild Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    Burgundy Damsel's Note:

    From "The Great Big Butter Cookbook".

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    • 1/2 lb wild leek
    • 4 vidalia onions, peeled and sliced
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 1/2 cups amber beer
    • 5 cups chicken stock
    • salt and pepper
    • 8 slices sourdough bread
    • 3 ounces pepato cheese, shaved

    Directions:

    1. 1
      Trim the leeks, cutting off and reserving the leaves. Slice the leek bulbs and add to the sliced onions.
    2. 2
      In a large heavy skillet, heat the olive oil. Add the butter and wait until it foams and begins to turn nutty brown. Add the onions and leeks and cook over a high heat until the onions are brown. Add the beer and heat until the liquid reduces by half. Add the stock and simmer for 6 to 8 minutes. Season with salt and pepper.
    3. 3
      Ladle half the soup, a little at a time, into a blender and puree. Combine the pureed soup with the simmered soup.
    4. 4
      Cut the leek leaves into thin ribbons and stir into the soup. Ladle into bowls, top with bread and generous amounts of shaved cheese.

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    Ratings & Reviews:

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    Nutritional Facts for Vidalia Onion and Wild Leek Soup

    Serving Size: 1 (655 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 668.9
     
    Calories from Fat 170
    25%
    Total Fat 18.9 g
    29%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.2 mg
    10%
    Sodium 1441.3 mg
    60%
    Total Carbohydrate 93.0 g
    31%
    Dietary Fiber 5.3 g
    21%
    Sugars 9.7 g
    39%
    Protein 24.4 g
    48%

    The following items or measurements are not included:

    wild leeks

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