Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 115 g/4 oz bacon, finely chopped
  • 4 large leeks, white parts only, finely chopped
  • 3 shallots, finely chopped
  • olive oil
  • 6 cups stock, vegetable or chicken
  • 1 small glass wine
  • pinch of nutmeg, freshly grated
  • 1 bay leaf
  • salt and finely ground pepper
  • grated gruyère cheese
  • toasted slices of French loaf


    Fry the bacon with the shallots in a little olive oil and cook until the shallots are soft. Add the leeks and continue cooking until sweated. Do not allow the leeks to stick.

    Add chicken stock, white wine, nutmeg, bay leaf and seasonings. Bring the stock to the boil, reduce the flame and simmer for 15 minutes. Check the seasoning.

    Put the soup into deep soup bowls, put a piece of toast on top and cover with grated gruyère cheese. Put the soup bowls under a hot grill to brown the cheese. Serve at once.