BELGIAN LEEK SOUP

BELGIAN LEEK SOUP image

Yield 6

Number Of Ingredients 16

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1 lb. pancetta cut into bite size pieces
8 leeks, halved lengthwise, washed well and cut into julienne strips
2 Tbsp minced shallots
1/4 tsp freshly grated nutmeg
2 Tbsp Thyme
1 tsp Oregano
1 Tbsp Garlic minced
1 Bay leaf
1 tsp white pepper
1 cup dry white wine
3 cups heavy cream
1/2 cup unsalted butter
1/2 cup flour
6 cups beef stock (heated)
10 slices French bagguette, toasted
3/4 cup grated Gruyere

Steps:

In a pan cook the bacon over moderate heat, stirring, for 7 minutes, or until crisp. Add leeks, garlic, nutmeg, add thyme, oregano and bay leaf, then cook mixture covered over medium heat stirring occasionally for 15 minutes or until leeks are tender. Add wine and cream, bring liquid to a boil, and simmer soup 10 minutes. In a saucepan, melt butter; add flour and cook roux, stirring, 3 minutes. Remove pan from heat, stir in the heated stock and cook mixture until thickened. Add mixture to leek mixture; simmer the soup, stirring, for 20 minutes. Season with salt and pepper. Ladle soup into 10 flameproof bowls. Top with bread, then top bread with Gruyere. Put bowls under preheated broiler about 3 inches from heat for 30 seconds or until cheese is melted.