Instructions: Using only the white part of the leeks, halve them lengthwise and slice. Melt butter in saucepan over medium heat. Add leeks and shallot and cook, stirring frequently, until shallot is translucent and leeks are completely softened, about 10 minutes. Add garlic and cook 2 minutes.

Add tomato paste and red wine vinegar, and cook 1 minute. Add cranberry sauce, beef consomme and water, then bring to boil. Reduce heat and simmer 10 to 15 minutes.

Puree soup in blender or food processor, in batches as necessary. Season to taste with salt and pepper. Serve hot, and garnish each bowl with mounding tablespoon of sour cream and some chives.

This recipe yields 4 servings.

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