Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
2 lg Leeks, white part only,
-cleaned and sliced
2 Cloves Garlic, minced or put
-through a press
3 c Vegetable stock
1/2 lb Stale French whole wheat
-bread, crusts removed and
-diced
1 pn Of Cayenne
Sea salt and pepper to taste
1/2 c Plain yogurt or cream

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989

Heat butter in a heavy-bottomed soup pot and saute leeks and garlic
over medium-low heat for about 10 minutes, or until tender and
aromatic. Add vegetable stock and bread, bring to a summer, cover,
and cook for 15 minutes.

Puree in blender and return to pot. Season to taste with salt and
pepper, and add a pinch of cayenne. Stir in yogurt or cream and serve.

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