Vidalia Onion and Wild Leek Soup

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.