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Leek Soup Au Gratin

Thoroughly wash four fresh, medium leeks, finely slice them, then place in saucepan with one ounce butter and fry for twelve minutes, or till a nice light brown. Sprinkle in two tablespoons flour, mix well while heating for one minute, moisten with two quarts broth and a pint water, season with a teaspoon salt, half teaspoon pepper, mix well and let boil for forty-five minutes. Transfer soup into an earthen soup tureen, arrange six slices toasted French bread over soup, sprinkle one and a half ounces grated Parmesan cheese over bread, set in oven for fifteen minutes, remove and serve.