Creamy leek soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Butter
2 larges Leeks, white part only, cleaned and sliced
2 \N Cloves Garlic, minced or put through a press
3 cups Vegetable stock
½ pounds Stale French whole wheat bread, crusts removed and diced
1 pinch Of Cayenne
\N \N Sea salt and pepper to taste
½ cup Plain yogurt or cream

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 Heat butter in a heavy-bottomed soup pot and saute leeks and garlic over medium-low heat for about 10 minutes, or until tender and aromatic. Add vegetable stock and bread, bring to a summer, cover, and cook for 15 minutes.

Puree in blender and return to pot. Season to taste with salt and pepper, and add a pinch of cayenne. Stir in yogurt or cream and serve.

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