Tuesday, December 18, 2012

Onion Leek Soup (Gluten, Dairy, Corn, Soy and Refined Sugar Free)



There is something about the weather getting colder that makes me want to have a pot of soup cooking on the stove. Onion soup is one of my favorites. I love pairing this soup with my potato pancakes as an alternative to the traditional French onion soup with bread on top.

This recipe was adapted from this recipe by Jaime Oliver.

Ingredients
1 tablespoon olive oil
1 tablespoon earth balance
3 cloves garlic minced
2 red onions
1 yellow onion
2 shallots
2 leeks
salt and pepper
6 cups stock (preferably homemade)

Directions
Put the butter and olive oil in a heavy pot on medium low. Add the garlic and stir. Do not let the garlic brown. Add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly off and cook for 45 minutes stirring occasionally. Once the onions and leeks are softened add the stock. Bring to a boil, turn heat down and simmer for 20 minutes.

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