Creamy Garlic Soup

By [e-mail]

Ingredients

• 2 tbsp. peanut oil
• 1 leek, white and tender green, halved lengthwise and cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 8 to 10 small garlic cloves; peeled and crushed (2 tbsp.)
• 2 c. chicken stock or canned low-sodium broth
• 1 lb. Idaho potatoes, peeled and cut into 2-inch chunks
• salt
• freshly ground pepper
• 2 slices good-quality white sandwich bread, crusts removed, bread cut into 1/2-inch cubes
• 1 tbsp. canola oil
• 1 c. milk (whole or skim)
• finely chopped fresh chervil, chives, tarragon, parsley or basil

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 degrees. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over moderately high heat, stirring occasionally, until just softened, about 2 minutes. Add the chicken stock, potato chunks, 1 teaspoon of salt, 1/2 teaspoon of pepper and 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the vegetables are tender, about 20 minutes. Meanwhile, in a medium bowl, toss the bread cubes with the canola oil. Spread the cubes on a baking sheet and toast in the oven for about 6 minutes, or until golden. Strain the soup into a clean saucepan. In. a blender or food processor, puree the vegetables with a little of the liquid until smooth. Return the puree to the pan and stir in the milk. Bring the soup just to a simmer over moderately high heat. Season with salt and pepper and serve in shallow bowls, garnished with chopped fresh herbs and the croutons.