Spring Leek Soup with Gruyère Toast
Makes about 1½ quarts
  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, thinly sliced
  • ¼ cup sherry vinegar
  • 2 large leeks, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups low-sodium chicken stock
  • 4 baguette slices, cut into ½-inch thick cubes
  • ½ cup shredded Gruyère cheese
  • Garnish: ground black pepper, chopped fresh thyme
  1. Preheat oven to broil. Place 4 oven-safe bowls on a small rimmed baking sheet.
  2. In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until golden brown, about 15 minutes. Add vinegar; cook until almost evaporated, about 1 minute. Add leek, garlic, thyme, salt, and pepper; cook, stirring occasionally, until tender, about 5 minutes.
  3. Add stock; bring to a boil. Cook for 5 minutes.
  4. Ladle soup into prepared bowls. Top each with bread cubes, and sprinkle with cheese.
  5. Broil until golden brown, 2 to 3 minutes. Garnish with pepper and thyme, if desired.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/spring-leek-soup-gruyere-toast-recipe/