Make Ahead

"Almost All Allium" Soup

February 15, 2010
0 Ratings
  • Serves 6-8
Author Notes

I have the blessing of being able to walk out in the garden or across the street to the farm to pick what veggies I need. The leeks were just picked on the farm today! The shallots and garlic are from the garden. I have made this simple soup before, but never with so many members of the allium family all together. —Nancy Nicole

What You'll Need
  • 1 medium Yellow onion, peeled, halved, and sliced very thin.
  • 6 tblsp. Butter, halved.
  • 1 medium-sized Leek, white part sliced very thin
  • 3 large Red shallots, peeled and sliced thin.
  • 3 cups Strong Beef Broth
  • Toast or crackers and cheese to top each bowl, if desired.
  1. Melt 3 Tblsp. of the butter in a medium pan over medium heat. Saute yellow onion and garlic for 8-10 minutes, or until translucent and soft. Stir occasionally.
  2. Add the onions to the beef broth in a large soup pot. Set aside.
  3. Melt the other 3 Tblsp. of butter in same pan and saute the shallots and leeks for 5-7 minutes, or until soft and tender. Add to soup pot.
  4. Season soup with freshly ground black pepper and salt to taste. Heat through gently over low heat.
  5. If desired, Top individual bowls with toasted bread or a cracker and top with sliced or shredded cheese (Swiss is my favorite). Place bowls under broiler for a minute or two until the cheese is melted and starting to brown. Serve immediately.

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