Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 About 4 Oz Leek 1 lb Potatoes, Peeled --
1 About 4 Oz Onion -cut into 2" chunks
2 tb Peanut Oil 1 ts Salt
8 Cloves Garlic (About 2 Tbs) 1/2 ts Black Pepper -- freshly
-peeled and crushed -ground
2 c Chicken Stock, Unsalted -- 2 sl White Bread
-prefer homemade 1 tb Canola Oil
2 c Water 1 c 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
1/2-inch croutons. (You should have 1 1/4 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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