Spring Leek Soup with Gruyere

May 8, 2021

Spring onions, leeks, green garlic and spinach star in this fresh soup perfect for chilly April days.

Ingredients

3 tablespoonsbutter

1 largeleek, trimmed and chopped (white and green part)

2spring onions (or green onions), trimmed and chopped

1green garlic (or 2 cloves garlic) trimmed and chopped

salt and pepper

3 tablespoonsflour

3 cupschicken stock

2 cupswhole milk

3 ouncesshredded Gruyere or Comte or Swiss cheese

2 ouncesgrated Romano or Parmesan cheese

Preparation

1. Melt 3 tablelspoons butter in a large saucepan. Add leeks, green garlic and spring onions. Saute 10 minutes on low, don’t let brown. Add salt and pepper. Sprinkle leek mixture with 3 tablespoons flour and stir until blended. Cook 2 minutes. Add chicken stock and whisk well. Cook 10 minutes or until thickened. Add milk and cook on low 10 minutes until thickened. Add cheeses and cook 5 minutes. Add spinach and cook 10 minutes. Serve with croutons and smoked chicken, if desired.