Spanish garlic soup PDF Print E-mail

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. Saut? 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.

Pur?e 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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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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