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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This soup is very close to the French onion soup. Difference is that you don’t have to finish it in an oven. Ingredients:
250 g leeks |
1 tablespoon olive oil |
8 g flour |
2 g garlic (or 1 garlic clove) |
60 g parmesan cheese (grated) |
40 g swiss cheese |
200 g bread |
20 g butter |
salt |
pepper |
1200 ml water |
Directions:
1. Wash and cut leek into thin rounds.
2. Sauté the leek in olive oil until tender and than add flour. Sauté it for 2 minutes and add water, at first little to make creamy sauce and than make soup out of it.
3. Add the whole garlic clove and remove after 1 hour cooking. Season it with salt and pepper. Cook for 1 to 1, 5 hours on gentle fire.
4. In the meantime cut bread into small cubes and fry it on butter until crispy.
5. Crush and fry pine nuts without any fat on frying pan until they get brownish.
6. Cut Swiss cheese into leaves (2 mm thin).
7. Before serving put bread and pine nuts in a plate, cover with Swiss cheese. Pour the soup over bread and cheese and sprinkle with parmesan cheese.
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