Leek Soup
Prep: 21 minutes; Cook: 40 minutes
A simple blend of caramelized leeks topped with a broth-soaked slice of cheese toast really hit the spot at our taste testing. Parrano Originale is a slightly sweet and nutty cheese that melts well and is not stringy. If this cheese is not available in your area, substitute Dutch Gouda or Swiss cheese.
Yield: 5 servings (serving size: about 1 cup soup and 1 slice cheese toast)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 322
- Fat: 9.2g
- Saturated fat: 5.1g
- Protein: 14.7g
- Carbohydrate: 45.3g
- Fiber: 3.3g
- Cholesterol: 23mg
- Iron: 3.2mg
- Sodium: 1119mg
- Calcium: 256mg
Ingredients
- 1 tablespoon butter
- 4 cups thinly sliced leek (about 4 large)
- 5 garlic cloves, minced
- 5 cups fat-free, less-sodium chicken broth
- 4 thyme sprigs
- 1 bay leaf
- 5 (1/2-inch-thick) slices diagonally cut French bread baguette
- 1/3 cup (1 1/3 ounces) shredded Parrano Originale cheese
Preparation
- 1. Melt butter in a large saucepan over medium heat. Add leek and garlic; sauté 15 minutes or until golden. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
- 2. While soup simmers, preheat broiler. Place baguette slices on a large baking sheet, and sprinkle evenly with cheese. Broil 4 minutes or until cheese melts and bread is toasted.
- 3. Remove soup from heat, and discard bay leaf. Ladle soup into individual bowls, and top with cheese toast.
Leek Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
More Recipes for Soups/Stews
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Classic Chicken Noodle Soup
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Potato-Leek Soup
Health -
Mushroom Soup with Hazelnuts
Sunset
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