8 leeks
1 onion, chopped
6 tbsp. butter
6 c. stock or 2 cans consomme & 2 1/2 cans water
1 qt. boiling water
1 c. uncooked macaroni
1 tbsp. salt
2 cloves garlic
1 c. grated Swiss cheese
1 c. white wine

Wash the leeks thoroughly to remove any possible sand. Slice thin, using all of the white part and about half of the green portion. Combine with the chopped onion. Melt the butter in a deep saucepan and add the leek and onion mixture. Cook over low heat, stirring occasionally, for 10 minutes. Do not allow the leeks or onions to brown. Add the stock, cover and cook for 45 minutes.

In a separate saucepan boil the water. Break the macaroni into small pieces and add to the water, together with the salt and garlic. Boil until the macaroni is tender, about 15 minutes. Drain. Add to the leek mixture and continue cooking over very low heat while preparing the cheese mixture.

Place the cheese in the top of a double boiler over hot water and add the wine. Stir frequently until the cheese melts. Pour the soup into individual plates and add 2 tablespoons of the cheese mixture to each portion.