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Leek-and-onion soup with grilled cheese sandwiches

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 T olive oil
30 g butter
300 g leeks, trimmed and sliced
300 g onions, peeled and sliced
Sea salt and freshly ground black pepper, to taste
4 cups beef or vegetable stock
Chives, for sprinkling

For the grilled cheese sandwiches:

150 g Gruyère, grated
100 g chevin, at room temperature
Sea salt and freshly ground black pepper, to taste
8 bread slices
Butter, for spreading

Method

Heat the oil and butter in a pan. Gently sauté the leeks and onions. Cover and cook gently for 20 minutes, stirring now and again, until very soft and pale golden. Season lightly.

Pour in the stock and simmer, covered, for 30 minutes. Sprinkle with the chives and serve with the grilled cheese sandwiches.

To make the sandwiches, preheat the oven to 220°C. Mix the cheeses to make a thick paste. Season to taste and use to sandwich together the bread. Butter the outside of the sandwiches. Place on a baking sheet lined with baking paper and bake for 15 minutes or until golden brown and crisp.