Vidalia Onion and Wild Leek Soup

Ingredients

• 1/2 lb wild leek
• 4 vidalia onions, peeled and sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 cups amber beer
• 5 cups chicken stock
• salt and pepper
• 8 slices sourdough bread
• 3 ounces pepato cheese, shaved

Directions

1. 1

   Trim the leeks, cutting off and reserving the leaves. Slice the leek bulbs and add to the sliced onions.

2. 2

   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.

3. 3

   Ladle half the soup, a little at a time, into a blender and puree. Combine the pureed soup with the simmered soup.

4. 4

   Cut the leek leaves into thin ribbons and stir into the soup. Ladle into bowls, top with bread and generous amounts of shaved cheese.