I don’t know if you are with me, but I absolutely love onions. I like them raw, sauteed, fried…well, you get the picture 😉 I don’t think a day goes by that I don’t eat them. My love of onions extends to other closely related vegetables, especially garlic, shallots, and leeks. It is amazing how many different applications and combinations there are for these delicious vegetables. What better way to celebrate this family of veggies, than to put them in a soup. I originally came up with this soup recipe the Thanksgiving before last. I was looking for a way to incorporate an onion flavor inside my homemade green bean casserole, and this soup worked perfectly (if you are looking for a delicious green bean casserole, check out my recipe). The soup was so tasty and creamy, it has become one of my favorite soups. It pairs wonderfully with beef or chicken, and a side veggie. This soup is creamy, rich, and packed with layers of flavor. You can make it with or without cream, and it will still be creamy either way. If you like onions, you will adore this soup!
- 4 cups beef stock
- 2 leeks (the whites)
- 2 medium shallots
- 4 medium garlic cloves
- 1 large sweet onion
- 2 Tbsp unsalted butter
- 4 Tbsp olive oil (I use extra virgin)
- 1 tsp. salt
- 1 cup heavy cream (optional)
# 1 Leave the cream out if you are watching your calories or want to cut down on the fat. The soup will still be creamy and delicious.
# 2 Make this soup a day or 2 ahead. If you are using cream, stir it in right before you reheat it.
# 3 Serve this soup with crostini.
# 4 Use the green part of the leeks for soups and sauces. Chop and freeze until ready to use. They will add great flavor.