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Garlic Soup

by Sally Bernstein

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

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