Creamy Leek and Gouda Soup
...
September 22, 2003
6 servings
45 minutes
45 minutes
| Ingredients 1/4 cup (50 mL) butter2 cups (500 mL) thinly sliced leeks (white part only) 1 cup (250 mL) chopped brown or white mushrooms 1 large onion, halved and thinly sliced 1 clove garlic, minced 1/4 cup (50 mL) all-purpose flour 2 cans of (10 oz /284 mL each) condensed chicken or beef broth 2 1/2 cups (625 mL) water 6 slices rye bread, toasted, cut in thirds 2 cups (500 mL) shredded Canadian Gouda or Edam Salt and pepper, to taste |
Preparation
- In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft. Remove from heat.
- Sprinkle vegetables with flour and stir in. Gradually stir in broth and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
- In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth. Add salt and pepper. Ladle soup into 6 ovenproof soup bowls. Top each bowl with 3 pieces of toast and 1/3 cup (75 mL) cheese.
- Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes. Serve immediately.
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