Ingredients
4-5 leeks
2 tbls. butter
olive oil
1 tbls. flour
6 cups chicken broth
1/4 cup grated Gruyere cheese
grated Parmigiano Reggiano cheese
thick slices of country bread
salt & pepper
Preparation
Clean leeks very well, rinse under cold water making sure to remove all grit. Slice leeks into small rounds. Add butter and olive oil to pot, melt over medium heat and add leeks. Let soften, add flour, mix well then add broth. Let cook app. 40 min. Adjust salt as needed. Toast bread, shred gruyere cheese, and grate Parmigiano. Ladle hot soup in bowl, put a scoop of Gruyere on soup, place bread on top and sprinkle with Parmigiano and fresh ground black pepper.
