Quick onion leek soup with cheese
Heat the butter in a soup pot. Fry the chopped onion in soft and glassy in about 5 minutes.
Stir the sliced and washed leeks and garlic from the peeler through the fried onion. Add the flour and stir through the vegetables.
Stir the broth through the vegetables at the same time. Bring the slightly bound soup to the boil.
Spoon the soup into large refractory bowls. Place an oblong slice of baguette on the soup. Sprinkle the bread with grated cheese.
Place the bowls under the oven grill for a moment. Serve as soon as the cheese has melted. Eat the rest of the baguette with the soup.
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