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Categories:Viewed: 53 - Published at: 9 years ago
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
Method
- Melt butter in a large saucepan over medium heat. Add leek and garlic; saute 15 minutes or until golden. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
- 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.
- Remove soup from heat, and discard bay leaf. Ladle soup into individual bowls, and top with cheese toast.
