Yield: 1 Servings
|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)|
|6 cups||Chicken broth|
|1 teaspoon||Dried thyme; crushed|
|2 tablespoons||All purpose flour|
|2||Slightly beaten egg yolks|
|¼ cup||Marsala wine or sweet sherry, optional|
|1 cup||Half and half or light cream|
|Baguette style french bread slices, toasted|
|Fresh chives; optional|
|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