Garlic Soup
Serves 6-8
4 Tbsp. butter
2 leaks (white & light green only), trimmed, cleaned and sliced
12-15 cloves garlic, peeled and stem removed (about ½ cup)
6 cups homemade chicken stock
2 lb. potatoes (about 5-6), peeled and cubed (about 4 cups)
1 tsp. salt (less if stock is salty)
1 cup heavy cream
1½ cups small diced croutons (made with 4 slices of bread sautéed in a mixture of butter and oil)
Melt 2 Tbsp. of butter in a heavy saucepan and add the leeks and garlic. Steam on medium heat for 2-3 minutes. Add the stock, potatoes, and salt and bring to a boil. Cover and simmer for 45 minutes. Push through a fine food mill. You should have about 7 cups of liquid. Add the heavy cream and heat to a boil. Swirl in the remaining 2 Tbsp. butter and serve with croutons.
©Sally Bernstein, 2006