Spring Leek Soup with Gruyere Toasts
Spring Leek Soup is the perfect way to celebrate the tender leeks of spring! Think of this soup as the delicate cousin of French Onion soup. Both soups are topped with an oversized, melted cheese covered crouton, but instead of the deep, dark broth of French Onion soup, this leek soup has a light buttery broth and is prepared in a fraction of the time - 20 minutes from start to finish.
Ingredients
- 2 tablespoons butter
- 3 large leeks (white and light green parts, sliced in half lengthwise, rinsed and thinly sliced crosswise)
- pinch fine sea salt
- 4 cups chicken stock
- pinch ground white pepper
- 1/2 Meyer Lemon (juice and zest)
- 4, 1/2- inch slices crusty bread (toasted (I used whole wheat levain))
- 3 ounces Gruyere cheese (shredded)
- 1 green onion (thinly sliced (for garnish))
Directions
- 1
Preheat broiler.
- 2
Melt butter in a large saucepan over medium heat.
- 3
Add leeks and a pinch of sea salt, to help sweat out the liquid. Cook and stir until leeks are tender but not brown, about 3 minutes.
- 4
Add stock and white pepper, bring to boil. Stir in lemon juice and zest. Remove from heat and season to taste with salt and white pepper.
- 5
Ladle soup into 4 broiler-safe serving bowls. Place one slice of toasted bread over each serving, pressing it down to submerge. Divide cheese evenly, sprinkling it over each toast.
- 6
Place bowls under broiler and broil until cheese is melted and bubbly.
- 7
If desired, garnish each serving with green onion. Serve.