This recipe comes from Williams-Sonoma. I attended a French cooking class at one of the stores today and saw a cooking demo for this soup.Notes:
-The instructor recommended using chicken stock instead of beef stock.
-I used two medium sized leeks instead of four.
-For additional flavor, add 2-3 tablespoons of Worcestershire sauce.
-I needed to add quite a bit of salt and pepper to enhance the flavor.
-My husband had trouble finding shredded Gruyere cheese so we substituted organic shredded mozzarella cheese instead, and it came out great.
You can find the original recipe at:
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8133885B-30AC-480F-A36B0CA68A044859
-The instructor recommended using chicken stock instead of beef stock.
-I used two medium sized leeks instead of four.
-For additional flavor, add 2-3 tablespoons of Worcestershire sauce.
-I needed to add quite a bit of salt and pepper to enhance the flavor.
-My husband had trouble finding shredded Gruyere cheese so we substituted organic shredded mozzarella cheese instead, and it came out great.
You can find the original recipe at:http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=8133885B-30AC-480F-A36B0CA68A044859
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