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   Ingredients :
½ lb (1k) leeks, white part and light green part
3 tablespoons salted butter
1 ¼ tablespoons sugar
¼ cup vermouth
3 ½ cup chicken bouillon
Chives or chopped parsley to garnish
Parmesan cheese, to decorate


Cut leeks julienne style and rinse them in water.

Sauté leeks with butter in a medium size pan, stirring frequently, until golden for 10 minutes more or less.

Add sugar and cook 10 more minutes.

Add vermouth, stir and add ½ cup bouillon. Mix well and bring to a boil to reduce some liquid. Add rest of chicken bouillon. Correct seasoning.

Serve in soup bowls. Garnish with chives or chopped parsley.

Can also be served with toast with melted cheese, like in the traditional onion soup.
        4 servings
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