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spanish Garlic Soup 4 Tablespoons Butter, Divided
2 Cups Leeks, Trimmed And Sliced (white
And Light Green Parts Only)
12 To 15 Cloves Peeled Garlic, Coarsely Chopped
6 Cups Chicken Broth
2 Pounds Potatoes, Peeled And Cubed
1 Teaspoon Salt
1 Teaspoon Fresh Parsley, Chopped
1 Cup Whipping Cream
croutons (for Garnish) in Dutch Oven, Melt 2 Tablespoons Butter. Sauté Leeks And Garlic 2 To 3 Minutes. Add Chicken Broth, Potatoes, Salt And Parsley. Bring To A Boil. Reduce Heat, Cover And Simmer 45 Minutes. purée In Blender Or Food Processor Until Smooth. (may Be Made Up To This Point In Advance) Add Cream. Heat Just To A Boil. Swirl In Remaining Butter. serve Hot. Garnish With Croutons And More Parsley Or Chives If Desired. serves 6 To 8. |
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