Cheese and leek soup
Instructions
In a saucepan melt the butter left with a spoon of oil and then make Brown the sliced leeks.
When they became transparent spolverizzateli with salt, pepper and a pinch of nutmeg.
Cover with the boiling broth and simmer for about 10 minutes.
Place in individual bowls or in a baking dish, bread slices lay above those of fontina cheese cut very thin, sprinkle with a small glass of brandy, sprinkle grated Emmenthal cheese and cover with the mixture of warm leeks.
Place in preheated oven at 180 degrees for about 10 minutes.
The soup must be removed before the heat dries the liquid.
Withdrawn, let stand a few minutes.
