THREE ONION SOUP

By Vanetta

Ingredients

• 4 large leeks
• 3 onions
• 2 bunches scallions
• 2 tablespoons olive or canola oil
• 1 tablespoon low sodium soy sauce
• 1 teaspoon dried Italian herb blend
• 29.8 ounces Guinness Draught
• 4 cups chicken or vegetable broth
• 4 rectangular Melba toasts
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Trim about two thirds of the greens from the leeks. Trim the roots off from the white ends. Now, split them down the middle. Rinse from the white ends with the water r flowing down to the green ends until all the sand and dirt is gone. Cut them into thin slices. Peel the onions and thinly slice. Trim the scallions and rinse. Cut them into small pieces. Heat the oil in a soup pot over medium high heat and in it sauté the leeks, onions and scallions until they begin to brown around the edges and toast. Reduce the heat to medium and add the soy sauce. Sauté another minute and add the herbs and Guinness. Bring to a simmer, continue simmering for five minutes. Add the broth to the pot and bring to a simmer again. Simmer gently for twenty minutes, stirring occasionally. Ladle into warm soup bowls, float a Melba toast on top and sprinkle the cheese over the Melba toast. Serves 4.