Garlic Soup

1. 1

   Heat 2 tablespoons of the oil in a heavy pot and, when hot, add the leeks and garlic.

2. 2

   Cook over medium heat for about 3 minutes until the vegetables begin to soften, then add the stock, potatoes and salt, and bring to a boil.

3. 3

   Cover, reduce the heat and boil gently for 30 minutes.

4. 4

   While the soup is cooking, make the croutons: Heat the remaining 2 tablespoons of oil in a large skillet.

5. 5

   When hot, saute the bread cubes, stirring almost continuously, until they are browned evenly on all sides.

6. 6

   When the soup mixture is cooked, push the mixture through a food mill or puree in a food processor.

7. 7

   To puree in a food processor, strain the soup first through a fine sieve, Place the solids in the bowl of a food processor and process until smooth, then combine with the reserved liquid.

8. 8

   (If too much of the liquid is processed with the solids, the mixture becomes foamy, yielding a soup with a frothy texture like baby food.)

9. 9

   Stir the butter into the hot soup and serve with the croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.