Onion And Leek Soup

Preparation:

Preparation: Peel the onions, wash them and cut them into thin slices; clean the leeks by depriving them of the roots, the outer leaves and the tougher green part; wash them and cut them into strips. In a saucepan, heat the oil a little, add the onions and leek and let them dry without letting them brown; add the flour and brown it briefly. Pour in the broth, bring to the boil, continue cooking over a moderate heat for 20-30 minutes and season with a pinch of salt and pepper. In the meantime, trim the zucchini and peel the carrot; remove the filaments from the celery, wash the vegetables, cut them into thin strips and lightly flour them; fry them in abundant hot oil until they are moderately golden and drain them on a sheet of absorbent kitchen paper. Pour the onion and leek soup into individual plates, arrange the strips of fried vegetables on top and serve hot.