Panade of Leeks and Mixed Greens with Cantal Cheese


Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here’s a delicious winter soup, French in origin, thick enough to hold a fork straight up. Onions, greens, soaked bread layered with milk, stewed leeks, and cheese are all slowly baked in a wide, glazed earthenware dish until they bind. The mixed leafy greens and cheese give this dish a great look, bubbling and golden brown on top. The choice of bread is crucial here. Pick a good chewy bread with a soft crust. Slow cooking will make it silky and soft. Pass a peppermill.