| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
|
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 3 |
lg |
Leeks; (white and pale green parts only), sliced |
| 1 1/2 |
lb |
Russet potatoes; peeled, diced |
| 1 |
lg |
White onion; chopped |
| 4 |
cn |
(14 1/2-ounce) vegetable broth |
| 3 |
lg |
Garlic cloves; chopped |
| 1 1/2 |
c |
Grated Swiss cheese |
| 8 |
sl |
Sourdough bread |
| 1/2 |
c |
Chopped fresh chives or green onion tops<BR |
INSTRUCTIONS
This rib-sticking soup makes a fine meal, especially with a salad
alongside.
Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks,
potatoes and onion. Saute until onion is tender, stirring occasionally,
about 12 minutes. Add broth and bring soup to boil. Reduce heat to
medium-low. Simmer until all vegetables are tender, about 20 minutes.
Working in batches, puree 5 cups soup in blender. Return to pot. Season
soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate
uncovered until cold. Cover; keep refrigerated.)
Preheat oven to 350 deg. F. Stir remaining 1 tablespoon oil and garlic in
small skillet over low heat until garlic is fragrant, about 1 minute;
remove from heat and cool. Add cheese to garlic in skillet and toss to
combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto
bread slices, dividing equally. Bake toasts until cheese melts, about 10
minutes.
Bring soup to simmer over medium heat, stirring frequently. Ladle into
bowls. Sprinkle generously with chives. Serve, passing toasts separately.
6 to 8 Servings
Bon Appetit December 1996 Daveena Limonick Los Angeles, California
Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Apr 3,
1998
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