Vidalia Onion and Wild Leek Soup

Recipe by Burgundy Damsel
READY IN: 38mins


  • 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


  • 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.