FRENCH LEEK SOUP

• servings: 2

Ingredients

30g butter

3 large leeks, trimmed, washed and thinly

sliced

Salt and black pepper

950mI chicken or vegetable stock

Juice of ½ a lemon

4 x lcm thick slices of baguette, toasted

100g Gruyere, grated

Fresh chives, snipped, to serve

Directions

1 Melt the butter in a large pan over a low heat.

2 Add leeks and a pinch of salt. Cook for

15 minutes until very soft but not browned.

3 Add the stock and some black pepper and bring to a boil. Stir in the lemon juice, then remove from the heat. Season to taste.

4 Turn the grill on to a high heat.

5 Ladle into four heatproof serving bowls. Place one slice of the toasted bread on top of each serving, pressing it down so that the underside is sitting in the soup. Scatter the Gruyere evenly over the toasts.

6 Place bowls under the hot grill for 2-3 minutes until the cheese is golden and bubbling.

7 Scatter over some snipped chives, if desired, and serve immediately.