Vidalia Onion and Wild Leek Soup

From "The Great Big Butter Cookbook".

Ready In:
38mins
Serves:
Units:

ingredients

  • 12 lb wild leek
  • 4 vidalia onions, peeled and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 12 cups amber beer
  • 5 cups chicken stock
  • salt and pepper
  • 8 slices sourdough bread
  • 3 ounces pepato cheese, shaved

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 MADE WITH LOVE BY

@Burgundy Damsel
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@Burgundy Damsel
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"From "The Great Big Butter Cookbook"."
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  1. Burgundy Damsel
    From "The Great Big Butter Cookbook".
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