Vidalia Onion and Wild Leek Soup

"From "The Great Big Butter Cookbook"."
 
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Ready In:
38mins
Ingredients:
9
Serves:
4
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ingredients

  • 226.79 g wild leek
  • 4 vidalia onions, peeled and sliced
  • 14.79 ml olive oil
  • 14.79 ml butter
  • 354.88 ml amber beer
  • 1182.95 ml chicken stock
  • salt and pepper
  • 8 slice sourdough bread
  • 85.04 g pepato cheese, shaved
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directions

  • Trim the leeks, cutting off and reserving the leaves. Slice the leek bulbs and add to the sliced onions.
  • 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.
  • Ladle half the soup, a little at a time, into a blender and puree. Combine the pureed soup with the simmered soup.
  • 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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RECIPE SUBMITTED BY

I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.
 
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