Chicken And Leek Soup
|Leeks||6 , thinly sliced (Use Some Of The Green Part)|
|Garlic||1 Clove (5 gm), peeled and quartered|
|Chicken stock||6 Cup (96 tbs) (Fresh, Canned, Or Made With Stock Base)|
|Uncooked macaroni||1⁄2 Cup (8 tbs)|
Melt butter in a 2-quart pan; add leeks and garlic and stir to coat with butter.
Cover and cook slowly for about 15 minutes, stirring occasionally (leeks should not brown).
Add chicken stock, cover, and simmer about 30 minutes longer.
Taste and add salt if necessary.
Bring to a boil and add macaroni; boil for about 5 minutes.
Simmer soup slowly while preparing the cheese topping.
Top each serving with a spoonful of the cheese mixture.