Garlic soup

Yield: 4 servings

Measure 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

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

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