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
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Ingredients
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1 medium
Yellow onion, peeled, halved, and sliced very thin.
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6 tblsp.
Butter, halved.
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1 medium-sized
Leek, white part sliced very thin
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3 large
Red shallots, peeled and sliced thin.
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3 cups
Strong Beef Broth
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Toast or crackers and cheese to top each bowl, if desired.
Directions
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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.
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Add the onions to the beef broth in a large soup pot. Set aside.
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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.
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Season soup with freshly ground black pepper and salt to taste. Heat through gently over low heat.
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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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