 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Prep: 21 minutes; Cook: 40 minutes 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 |
Directions:
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.
|
|