Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter or margarine |
| 3 cups | Thinly sliced leeks (white part only) |
| 6 mediums | Onions; halved and thinly sliced, (4 1/2 cups) |
| 2 tablespoons | Minced garlic (12 cloves) |
| 1 tablespoon | Sugar |
| 6 cups | Chicken broth |
| 1 teaspoon | Dried thyme; crushed |
| ¼ teaspoon | Pepper |
| 2 tablespoons | All purpose flour |
| 2 \N | Slightly beaten egg yolks |
| ¼ cup | Marsala wine or sweet sherry, optional |
| 1 cup | Half and half or light cream |
| \N \N | Baguette style french bread slices, toasted |
| \N \N | Fresh chives; optional |
| \N \N | Fresh thyme; optional |
In a large pot melt butter. Stir in leeks, onions, garlic and sugar. Cook, covered, over medium low heat about 10 mins or til tender, stirring occasionally. Remove ¾ cup onion mixture; set aside. Add 5½ cups of the chicken broth, thyme and pepper to remaining mixture in pot. Bring to boiling; reduce heat. Simmer, covered, over low heat for 20 mins. Remove from heat; cool slightly. Transfer ⅓ of the mixture to a blender container or food processor bowl. Cover and blend or process mixture til smooth. Repeat with remaining mixture. Return all to pot. In a small bowl stir together the remaining ½ cup chicken broth and flour til smooth. Stir in egg yolks. Gradually add 1 cup of the hot soup to egg mixture; stir mixture into remaining soup. Cook and stir over medium high heat til thickened and bubbly. Add Marsala or sherry, if desired, and reserved onion-leek mixture. Cook and stir for 1 min more, reduce heat.
Stir in half and half or cream*. cook and stir til heated thru; do not boil. To serve, ladle into a large soup tureen or individual bowls. Top each with a toasted baguette slice. Sprinkle with chives and thyme, if desired. Make 10 cups.
*Make Ahead Directions: Cover and refrigerate soup at this point for up to 24 hours. At serving time, heat thru, do not boil.
Recipe by: Better Homes & Gardens Posted to KitMailbox Digest by gigimfg@... on Nov 20, 1997