Garlic Soup

from: Food & Wine, February 1997
Makes 6 servings

2 tbsp. peanut oil
1 leek, white and tender green, halved lengthwise and cut into 1 inch pieces
1 medium onion, coarsely chopped
8-10 small garlic cloves, peeled and crushed
2 cups chicken stock
1 lb. potatoes, peeled and cut into 2 inch chunks
Salt and pepper to taste
2 slices of white bread, crusts removed, cut into 1/2 inch cubes
1 tbsp. canola oil
Finely chopped chervil, chives, tarragon, parsley or basil

PREHEAT oven to 400 degrees. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over medium-high heat, stirring occasionally until softened, 2 minutes.

ADD chicken stock, potato chunks, 1 tsp. salt, 1/2 tsp. pepper and 2 cups of water and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 minutes.

IN a medium bowl, toss bread cubes with canola oil. Spread cubes on a baking sheet and toast in oven for about 6 minutes or until golden.

STRAIN the soup into a clean saucepan. In a blender/food processor, puree the vegetables with a little bit of the liquid until smooth. Return the puree to the pan and stir in the milk.

BRING the soup to a simmer over medium-high heat. Season with salt and pepper and serve. Garnish with the croutons and chopped fresh herbs.