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Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 3 large onions, halved and thinly sliced
• 2 leeks, trimmed, halved lengthways and thinly sliced
• 1 teaspoon water
• 1 garlic clove, crushed
• 2 teaspoons fresh thyme
• ½ teaspoon caster sugar
• 1 tablespoon sherry vinegar
• 3 small potatoes (about 300 g in total)
• 1.5 litres diluted salt-reduced or homemade beef stock
• 4 fresh chives, snipped
• GRUYERE CROUTES
• 3 thick slices wholemeal bread
• 1 garlic clove, halved
• 2 teaspoons Dijon mustard
• ½ cup (60 g) coarsely grated gruyère cheese
• â…“ cup (50 g) walnut pieces

Description

The Secret Of This Rich, Warming Soup Lies In The Slow Cooking Of The Onions And Leeks, In Just A Little Butter And Oil, Until Lightly Caramelised. Thinly Sliced Potatoes Add Extra Carbohydrate And Help To Thicken The Stock.

All Recipes Australia