Ingredients
-
INGREDIENTS2 pounds
leeks, trimmed and dark green leaves removed
-
2 tablespoons
unsalted butter
-
2 tablespoons
flour
-
4 cups
hot chicken broth
-
2 tablespoons
finely minced thyme
-
Fine sea salt to taste
-
Grinding white pepper
-
Grated Parmigiano Reggiano cheese for sprinkling on top
Directions
-
DIRECTIONSCut the leeks in half lengthwise. Wash them well to remove any dirt and cut them into thin slices.
-
Melt the butter in a 3-quart saucepan, add the leeks and cook them very slowly until they soften, about 5 minutes. Stir in the flour and cook 1 minute. Slowly pour in the broth and stir to keep the mixture smooth. Cook over medium heat until the mixture is soft and pureed-looking but not too thick, about 10 minutes.
-
Remove the pan from the heat. Stir in the thyme, salt and pepper. Transfer the mixture to a serving dish and sprinkle with the cheese.
-
Serve the leeks in small bowls accompanied with slices of toasted bread.
Comments
No comments on this recipe.