Caramelized Leek and Onion Soup. Recipe

Tools and Devices

• Pressure cooker capable of giving pressure 15psi.
  • Most likely it will be a stove top one because most of the electric ones I know of only get you to 12 which is not enough.
• Blender
• Optional - a sieve or cheesecloth.
  • I say optional because a blender like Vitamix will process everything without any residue. Besides I like my soups thicker.

Ingredients

• 700 gr - leeks.  Only white stems.
• 700 gr - yellow onions
• 150 gr - unsalted butter
• 40 gr - water. Yes, 40. That's not a typo.
• 4 gr - baking soda
• 7 gr - salt

Method

• Wash leeks well.
  • You may want to soak them in cold water for 10 mins prior to washing. This help with dirt particles that are stuck to  stems to come off.
• Chop onions and leeks.
  • Onions can be julienned and leeks just cut into small circles.
• Place oil on the bottom of the pressure cooker and melt over medium heat.
• Add salt and soda mixed in water.
• Add onions and leek.
• Mix thoroughly.
• Close pressure cooker.
  • Ensure that the lid is tight and properly closed.
• Leave on medium fire.
• Start 20 minutes countdown after pressure reaches 15 psi.
• After 20 minutes, cool pressure cooker, carefully open place ready product into the blender.
• Carefully blend everything to a uniform mass.
• Pass the ready mass through cheesecloth or fine sieve if you so desire.
• Serve immediately.
• Decorate with fried bacon or few parsley leaves. Be creative.