Caramelized Leek and Onion Soup. Recipe

All the credits for the recipe go to Modernist Cuisine folks. As much as I think they are overcomplicating most of the recipes and waste tons of great food – this one is a keeper.

Read more about this soup here if you want. Otherwise don’t waste time and get to cooking.



Prep Time: 10
Cook Time: 30
Yields: 8

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.


  • 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


  • 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.

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