Serves 4:

5 leeks

1 quart of broth

flour

parmesan cheese

extra virgin olive oil

salt and pepper

salt and pepper

Sauté the chopped leeks in the oil for about ten minutes. Next add a few tablespoons of flour and let it cook a bit longer. Then add the boiling broth. Add the salt and pepper and let it boil for about another half hour. Serve with parmesan cheese and croutons.

Toscana