Cream of Leeks

5 leeks
1 quart of broth
flour
parmesan cheese
olive oil
salt and pepper

Saut the chopped leeks in the oil for about ten minutes. Next add a few tablespoons of flour and let it cook a bit longer. Then add the boiling broth. Add the salt and pepper and let it boil for about another half hour. Serve with parmesan cheese and croutons.