There's nothing like a cheesy french soup on a cold winter day. This one uses leeks and is topped with Swiss cheese, broiled to perfection. Chef's kiss – mwah!
- Prep: 10 min
- Cooking: 30 min
- 2 tbsp (30 mL) butter
- 3 large leeks rinsed well and sliced
- Salt and freshly ground pepper
- 1 - 2 cloves garlic chopped
- 1 1/2 tbsp (25 mL) balsamic vinegar
- 4 cups (1 L) beef broth no salt added
- 1 sprig fresh thyme
- 8 slices baguette bread toasted
- 5 oz (150 g) Canadian Swiss cheese grated
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In a large saucepan, melt butter on medium-high heat and cook leeks for 10 min, stirring frequently. Season generously with salt and pepper. Add garlic 2 min before end of cooking.
Deglaze with balsamic vinegar. Add broth and thyme. Bring to a boil and simmer for 10 min on medium heat.
Preheat oven to broil.
Divide soup among gratin bowls. Top with two slices of bread and cheese.
Cook in the oven for about 5–7 min, or until cheese is golden. Enjoy!
Note: Accompanied by a green salad, this Swiss-French leek soup will satisfy the heartiest appetite!
Did you know? Whole or sliced, leeks can be stored in the refrigerator for about two weeks. Once blanched, leeks can be kept in the freezer for up to a year.
Cheese alternatives: Canadian Gouda, Cheddar (Mild, Medium or Aged).
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||40 % / 437 mg|
|Vitamin B12:||70 %|