Prep time: 10 min Cook time: 45 min Total time: 55 min Ingredients 6 tbsp : butter 1 large white onion, finely chopped 2 medium leeks, thinly sliced 4 shallots, finely chopped 3 tbsp: dark brown sugar 2 tbsp: all-purpose flour 1 litre chicken or vegetable stock, heated 1/2 cup crème fraÎche paprika, for garnish salt and freshly ground pepper Preparation 1. Melt butter in a large heavy pan and add onion, leeks, shallots and sugar. Cook over medium-high heat, stirring continuously until sticky and brown. 2. Remove from heat, stir in flour, then gradually add stock, one ladleful at a time stirring well after each addition. Return to heat and bring to a boil. Season then cover and simmer, stirring occasionally, for 20 minutes. 3. Blitz soup in a blender until smooth, then return to a clean pan and reheat. Adjust seasoning if necessary. Serve hot, garnished with crème fraÎche and paprika. From: Gulfnews