|White onion||1 Small, minced|
|Canned consomme||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
1. Cut the tops off the leeks, leaving one or two inches of leaves. Trim the roots. Use the leek tops in soup. Cut the stalks in half lengthwise and wash thoroughly under running water, holding the leaves apart. Tie the leeks with string.
2. In a skillet, heat the butter, add the onion and saute until golden brown. Add the leeks, consomme, salt and pepper. Cover and simmer until the leeks are tender, about fifteen minutes.