Leek and Onion Soup

Ingredients

• 4 tablespoons extra virgin olive oil
• 4 large cipolline onions, coarsely chopped
• 4 medium leeks (white part and 3 inches of green part), washed, drained and 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 wedges
• 2 tablespoons fresh organic parsley, coarsely chopped
• 4 ounces pancetta, diced 1/4-inch

Directions

1. Heat the olive oil over medium heat in a soup pot.
2. Add the onions and leeks; sauté, uncovered, until very soft, about 30 minutes. Add diced pancetta, if desired.
3. Add stock and continue to simmer until the flavors blend, about 30 minutes. Can be prepared one day in advance to this point.
4. Prior to serving, heat over medium-high heat.
5. Add the balsamic vinegar, red wine, salt and pepper.
6. Shave a few paper-thin shavings of the Parmesan on top of the soup.
7. Garnish with parsley and serve immediately.