Leek and onion soup with cheese baguette

Name: Leek and onion soup with cheese baguette
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 450 g Leeks (leek); 4 TABLESPOONS Olive oil; 2 packs (62 g each) Onion soup (yields 750 ml each); 125 g Diced ham; 4 discs Baguette bread (approx. 15 g each); 20 g grated gouda cheese; 5 Twigs Thyme

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

450 g Leeks (leek)
4 TABLESPOONS Olive oil
2 packs (62 g each) Onion soup (yields 750 ml each)
125 g Diced ham
4 discs Baguette bread (approx. 15 g each)
20 g grated gouda cheese
5 Twigs Thyme

Directions

1
Clean and wash the leek and cut into thin rings. Heat the oil in a pot and sauté the leek in it while turning. Sprinkle in onion soup powder and pour on 1.5 l water. Bring to the boil while stirring occasionally and simmer for about 8 minutes.
2
In the meantime, fry the ham in a pan without fat until crisp, take it out and keep it warm. Put bread on a baking tray, sprinkle with cheese. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) bake for about 2-3 minutes until golden brown
4
Wash the thyme, shake dry and pluck. Serve the soup, add the diced ham. Put a slice of bread on each. Garnish with thyme.