LEAK SOUP

SERVES 10 - 12

5 MEDIUM LEEKS
2 OZ. GRUYERE CHEESE
2 OZ. UNSALTED BUTTER
4 TBS. FLOUR
7 CUPS HOT WATER
A PINCH OF FRESHLY GROUND BLACK PEPPER
10 - 12 SLICES ITALIAN BREAD

CLEAN LEEKS THOROUGHLY AND DRY. FINELY CHOP THE WHITE AND LIGHT GREEN PARTS OF THE LEEKS.

ON MEDIUM/LOW HEAT MELT BUTTER IN A SOUP POT UNTIL IT BEGINS TO FOAM.  ADD LEEKS AND SAUTE UNTIL GOLDEN AND SOFT. 

SPRINKLE FLOUR OVER LEEKS AND ADD HOT WATER AND SIMMER.  CONTINUE SIMMERING UNTIL THE LIQUID IS REDUCED AND YOU REACH A CREAMY, YET LIQUID, CONSISTENCY.

SLICE THE GRUYERE CHEESE INTO 10 - 12 THIN SLICES.  PLACE A PIECE ON TOP OF EACH BREAD SLICE AND BROIL
UNTIL CHEESE IS MELTY AND EDGES OF BREAD ARE JUST BROWNED.  REMEMBER TO KEEP YOUR BREAD SLICE’S A SIZE THAT WILL FIT EASILY INTO A SOUP BOWL.

SPOON SOUP INTO THE BOWL, FLOAT CHEESE BREAD (CHEESE SIDE UP) ON TOP OF THE SOUP, SPRINKLE WITH FRESH GROUND PEPPER.