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Swiss Leek Soup


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  • 1/4 c butter
  • 1 bunch leeks (white and light green parts only) thinly sliced
  • 1 tsp salt
  • 1/4 tsp pepper
  • Pinch nutmeg
  • 1/3 c dry white wine
  • 1/3 c flour
  • 5 c chicken stock
  • 1 c grated Pamesan cheese



Step 1

In pot, melt butter over medium heat. Stir in leeks, salt, pepper and nutmeg, cook until leeks are softened. Add wine, simmer until evaporated. Stir in flour, fry stirring until flour no longer smells raw, about 2 minutes. Add stock, stirring constantly, bring to boil Reduce heat and simmer for 20 minutes. Serve with cheese on side.

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