Baked leek soup

Ingredients for 3 servings:

• 1 onion(s)
• 3 stalk(s) leeks
• 80 g breakfast bacon
• 1 tbsp butter
• 2 tbsp flour
• 125 ml dry white wine
• 1 liter vegetable broth
• 50 ml cream
• some salt
• some pepper
• 75 g cheese, grated Emmental
• some parsley, for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Peel the onion and dice it into small cubes, carefully trim the leek and cut it into slices about 1 cm thick. Tear the bacon into small pieces and then fry it in a pan without any additional fat until golden brown and crispy. Add the diced onion and fry until translucent. Add a tablespoon of butter and add the chopped leek to the pan, stirring constantly and turn the heat down slightly, and simmer for a further 3-4 minutes. Remove the pan from the stovetop, sprinkle the flour over it and fold it into the leek with a wooden spoon. Then pour in the white wine and some of the stock and stir quickly with a wooden spoon. Now put the pan back on the stovetop and bring the entire contents to a boil once, stirring constantly. Pour in the remaining stock and, turning the heat down slightly, let the leek soup simmer gently for another 35-30 minutes until soft. Then taste, season with salt and pepper, add a little more stock if necessary, and finally stir in the cream. Pour the soup into 3 ovenproof soup bowls. Sprinkle each with 1-1/2 tablespoons of grated Emmental (or other cheese) and bake in the oven with top heat or under the grill until the cheese is melted, but do not allow it to over-brown. Then remove the baked leek soup and sprinkle with parsley. Serve immediately.