Caramelized Leek & Onion Soup Serving Size - 6 Prepared By - Rey Recipe Rating
			1/2 Cup Unsalted Butter 8 Cups/10 medium Leeks, thinly sliced, white parts only 6 Cups/7 Large Yellow Onions, thinly sliced 1/8 Cup Filtered Water 1 1/4 tsp Salt 3/8 tsp active Baking Soda 2 1//2 Cups Cheese water 3 slices of Bacon CHEESE WATER: 2 1/8 Cup Filtered Water 4 Cups Finely Grated Jack Cheese 4 Cups Finely Grated Gruyere Cheese
			CHEESE WATER: Preheat water back to 176 degrees F Combine water and cheeses together in a zip lock bag and remove as much air as possible. Cook sous vide for 30 minutes Cool at room temperature for 15 minutes Strain through a fine sieve lined with cheesecloth to collect the liquid. Reserve the leftover cheese solids for below cheese crisps. SOUP: Melt butter in base of pressure cooker over medium heat Add Leeks, onions, water, salt and baking soda butter and stir to combine Pressure Cook at a gauge pressure of 1 bar (15 psi) for 20 minutes. Start the timing when full pressure is reached. Depressurize the cooker quickly by running tepid water of the rim (or per manufacturers directions). Carefully open Blend the mixture to a smooth puree with a blender. Pass the puree through a fine sieve into a pot. If you want to put it back into the pressure cooker, clean it first. Bring puree to a boil with the Cheese water. Add enough cheese water to reach desired consistency. Garnish with cooked bacon, crumbled