Yield: 4 servings
|1||About 4 Oz Leek|
|1||About 4 Oz Onion|
|2 tablespoons||Peanut Oil|
|8||Cloves Garlic (About 2 Tbs) peeled and crushed|
|2 cups||Chicken Stock, Unsalted -- prefer homemade|
|1 pounds||Potatoes, Peeled -- cut into 2" chunks|
|½ teaspoon||Black Pepper -- freshly ground|
|2 slices||White Bread|
|1 tablespoon||Canola Oil|
1. Trim the leek, wash it well, and cut it into 1-inch pieces. (You should have about 1 cup.) Peel and coarsely chop the onion.
2. Heat the peanut oil in a saucepan and when hot, add the leeks, onions and garlic, and saute for 2 mins. Then add the stock, water, potatoes, salt and pepper, and bring to a boil. Cover, reduce the heat to low, and boil gently for 25 mins.
3. Meanwhile, remove the crusts from the bread and cut it into ½-inch croutons. (You should have 1¼ cups.) Moisten the croutons with the vegetable oil and spread them on a cookie sheet. Place in a preheated 400 F oven for 8 to 10 mins, until nicely browned.
4. When the soup is cooked, strain it through a sieve, retaining the liquid. Place the solids in the bowl of a food processor and process until smooth. Return to the saucepan with the reserved liquid and add the milk. Bring to a boil and serve with the croutons. Makes 4 servings (6 cups).
Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3 From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking