1.5 litres/2 1/2 pints Meat Stock
50 g/2 oz butter 1 tablespoon olive oil
3 leeks, sliced pinch of freshly grated nutmeg
4 country-style bread slices
100 g/3 1/2 oz fontina cheese, sliced
50 ml/2 fl oz brandy
100 g/3 1/2 oz Emmenthal cheese, grated salt and pepper


1.Bring the stock to the boil. Meanwhile, heat the butter and olive oil in another pan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes.
2.Sprinkle with the nutmeg, season with salt and pepper, pour in the stock and cook for about 10 minutes.
3.Preheat the oven to 180°C/350°F/Gas Mark 4. Place a slice of bread in each of 4 ovenproof soup bowls, top with the fontina and sprinkle with the brandy and Emmenthal, then ladle in the soup.
4.Place on a baking sheet in the oven for about 10 minutes, then leave to stand for a few minutes before serving.

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