INGREDIENTS

INSTRUCTIONS

Peel the onions, cut them in half lengthwise, then into very thin
lengthwise slices.  Cut the leeks in half lengthwise and wash them
well. Cut the leeks into 1/4-inch crosswise slices (the green tops  can
be saved for stock). Peel and slice the shallots into thin  slices.
Place the onions, shallots, and leeks in a heavy pot with 1  cup of
water or vegetable stock. Over medium heat, cook the  vegetables until
the water has evaporated and the vegetables have  begun to soften
without coloring. At this point add 6 cups of water  or vegetable stock
and salt and white pepper to taste. Simmer for 1/2  hour. Remove 2 cups
of liquid and vegetables to a blender or food  processor. Puree well
and return the puree to the remaining soup. Cut  the carlic clove in
half and rub the bread slices with the cut side  of the clove. Toast
under a broiler. Put 1 slice of bread into each  of 6 bowls, pour the
soup over, and garnish with the chives. Posted  to MM-Recipes Digest V3
#246  Date: Sun, 8 Sep 1996 23:50:46 -0400  From: BobbieB1@aol.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 597
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.8mg
Potassium: 2736.4mg
Carbohydrates: 139.2g
Fiber: 26.3g
Sugar: 64.7g
Protein: 20.5g