Rated 5.0 stars by 1 users
Soup & Stew
French
6 - 8 servings
15 minutes
35 minutes
4 tablespoons extra virgin olive oil
4 large Cipolline Onions, coarsely chopped
4 medium leeks, washed & drained - the white and 3 inches of green cut in 1/2 inch slices
6 cups chicken stock or vegetable stock
4 1/2 tablespoons balsamic vinaigrette
1 1/4 cups fruity red wine
Salt and fresh ground black pepper
8 ounces Parmesan cheese wedge
2 tablespoons organic parsley (fresh) coarsely chopped
Heat the olive oil over medium heat in a soup pot.
Add the onions and leeks and sauté uncovered until very soft, about 30 minutes.
Add stock and continue to simmer until the flavors blend, about 30 minutes. (Note: this can be prepared one day in advance to this point.)
Just prior to serving, heat over medium-high heat.
Add the balsamic vinegar, red wine, salt and pepper.
Shave a few paper-thin shavings of the Parmesan on top of the soup.
Garnish with parsley and serve immediately. (Optional: sauté 4 oz. pancetta in 1/4'' dices along with the onions and leeks.)
