Creamy French Onion and Leek Soup
Servings
2Serving size
about 1 1/2 cups soup with cheese and croutonsThis recipe can easily be multiplied. This recipe makes very good leftovers, provided that the cheese and croutons are kept separate, added at the last minute, and the bowls placed under the broiler to melt the cheese.
Ingredients
| 2 slices Whole wheat bread (or gluten-free whole grain bread) |
| 2 tsp. Olive oil |
| 2 Large Shallots, raw (thinly sliced) |
| 1 large (about 16 ounces) Leeks (cut lengthwise and then thinly sliced crosswise) |
| 1 cup No salt added vegetable stock |
| 2 ounce Semisoft goat cheese |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 cup 2% milk |
| 4 ounces Reduced fat swiss cheese (grated) |
Instructions
Place the whole grain bread in the oven directly on the rack.
Add the oil and shallots to the skillet, stir, and return to the oven.
Cook the shallots for about 5 to 7 minutes or until lightly browned. Stir occasionally.
Remove the (toasted) bread from the oven and set aside while the onions and leeks are cooking.
Add the green part of the leeks and cook for 5 minutes. Stir occasionally.
Add the white part of the leeks and cook for 10 minutes. Stir occasionally.
Add the vegetable stock, goat cheese, salt, pepper, and milk to the skillet. Stir.
Return the skillet to the oven for about 3 minutes, then remove and stir until the goat cheese is melted and the soup is creamy.
Divide the soup between two high sided oven proof bowls.
Cut the bread into 1/2 inch squares and sprinkle over the soup.
Top with the grated Swiss cheese.
Return the bowls to the oven and bake for about 7 to 10 minutes or until the Swiss cheese is melted.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
OK, so this isn’t really French Onion soup, but I titled the recipe that way because of the croutons and Swiss cheese on top. The flavor of this is entirely different: where true French Onion Soup would be more savory, this version is creamy, sweet, and a bit herbaceous.