Garlic soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | cups | Water |
| 1 | pounds | Potatoes, Peeled -- cut into 2\" chunks |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black Pepper -- freshly ground |
| 2 | slices | White Bread |
| 1 | tablespoon | Canola Oil |
| 1 | cup | Milk |
Directions
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