Leek and Onion Soup

Name: Leek and Onion Soup (Potage de poireaux et oignons)
Cuisine: Swiss
Ingredients: 200 g (7 oz) onions, finely chopped; 200 g (7 oz) leeks, finely cut; 100 ml (4 fl. oz) brown veal stock; 550 ml (1 pt) meat broth; salt and freshly ground pepper; salt and freshly ground pepper; a little coarsely chopped parsley for garnish

Potage de poireaux et oignons

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

200 g (7 oz) onions, finely chopped
200 g (7

Europe
France
Switzerland
Soup
Gluten-free

Method

Sweat the onions and leeks carefully in a non-stick pan until golden, stirring constantly. Transfer to a saucepan.
Add the brown veal stock and simmer for 5 minutes to reduce a little.
Add the meat broth and allow to simmer for 8-10 minutes longer.
Season with salt and pepper, and garnish with the parsley before serving.