A perfect recipe for a cold, stormy night this is chock full of flavorful leeks (or spring onions) and green garlic, topped with melted cheese and crunchy bread. Make sure to use oven-proof bowls, and take care when serving as they will be very hot!
Trim the roots off 1 bunch of Green Garlic, and remove any outer layer that is soft or browning. Check the plants for dirt and wash between the leaves if necessary. Finely dice the entire stem of each.
Cut the shaft off of 3 Spring Onions (or 1-2 Leeks). Slice them in half lengthwise, then slice into thin half rounds.
If using Spring onions, reserve the greens. If using Leeks, discard them.
Heat 2 T. olive oil and 1 T. butter in a large, heavy bottom pot. Add the onions or leeks, and saute until they are tender (leeks will take longer than spring onions). Add the garlic and saute another 5 minutes.
Pour 6 C. vegetable or other broth into the pot. Bring to a boil, then simmer for 20-30 minutes. Season with salt and black pepper.
Cut crusty bread into thick slices, enough to cover each bowl you plan on serving. Brush with butter or oil, and toast until light brown.
Grate Gruyere, Swiss or other melting cheese enough to cover the bread slices.
When soup is done, ladle into bowls. Float the toasted bread atop each bowl of soup, and cover with grated cheese.
Bake at 450 for 10 minutes, or until the cheese is melted and beginning to brown.