1 leek
1 onion
2 tablespoons peanut oil
8-10 cloves garlic, peeled and crushed
2 cup chicken stock, see link.
2 cups water
1 pound potatoes, peeled and cut into 2 inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 slices white bread
1 tablespoon canola oil
1 cup milk


1. Preheat the oven to 400 degrees F.

2. Trim the leek, wash it well, and cut it into 1 inch pieces. Peel and coarsely chop the onion.

3. Heat the peanut oil in a saucepan. When hot, add the leek, onion, and garlic, and sautÈ for 2 minutes. Then add the stock, water, potatoes, salt and pepper. Bring to a boil. Cover, reduce the heat to low, and boil gently for 25 minutes.

4. Meanwhile, remove the crusts from the bread, and cut into 1/2-inch croutons. (You should have 1 1/4 cups.) Moisten the croutons with the canola oil, and spread them on a cookie sheet. Bake at 400 degrees F for 8-10 minutes, until nicely browned.

5. 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. Serve with the croutons.
Jacques Pepin uses potato to thicken this hardy soup but suggests that you may use day old bread, couscous or cornmeal as a thickener as well. The recipe traditionally calls for cream to be added at the end but you may use milk instead.
Garlic Soup
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