Yield: 8 servings
|3 cups||Fat-free chicken or beef|
|1 cup||Dry white wine|
|8 ounces||Cheddar,Swiss or Parmesan|
|Cheese -- grated|
|Salt and pepper|
Trim and clean leeks, leaving them whole. Bring stock and wine to boil; add leeks. Cover and simmer about 8 minutes, till barely tender. Drain, reserving stock, and adding enough wine to make 1 quart. Arrange leeks in greased shallow baking pan. Make roux from butter and flour, cooking and stirring (but not browning) about 3 minutes. Stir in stock; whisk and cook until thickened, smooth and boiling. Stir in 6 oz cheese; cook and whisk until melted. Season with salt and pepper. Pour sauce over leeks. Top with remaining 2 oz cheese. Bake at 425F, or broil, till top is golden brown.
Recipe By : Culinary Reveiw From: Bright Larkin Date: 04-26-95 (159) Fido: Cooking