Creamy leek soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 2 | larges | Leeks, white part only, cleaned and sliced |
| 2 | 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 |
| Sea salt and pepper to taste | ||
| ½ | cup | Plain yogurt or cream |
Directions
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.