GARLIC SOUP
Provided by Jacques Pepin
Categories dinner, weekday, soups and stews, appetizer, main course
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a heavy pot and, when hot, add the leeks and garlic. 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. Cover, reduce the heat and boil gently for 30 minutes.
- While the soup is cooking, make the croutons: Heat the remaining 2 tablespoons of oil in a large skillet. When hot, saute the bread cubes, stirring almost continuously, until they are browned evenly on all sides.
- When the soup mixture is cooked, push the mixture through a food mill or puree in a food processor. 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. (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.)
- Stir the butter into the hot soup and serve with the croutons.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 677 milligrams, Sugar 6 grams, TransFat 0 grams
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