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Creamy Leek Soup

Ingredients
 

1 tbsp butter
2 large leeks, white part only, cleaned and, sliced
2 cloves garlic, minced or put throug, h a press
3 cup vegetable stock
1/2 lb stale french whole wheat bread, cru, sts removed and
1 pinch of cayenne
1 sea salt and pepper to taste
1/2 cup plain yogurt or cream



 
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Preparation
 
From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989

Heat butter in a heavy-bottomed soup pot and saute leeks and garlic
over medium-low heat for about 10 minutes, or until tender and
aromatic. Add vegetable stock and bread, bring to a summer, cover,
and cook for 15 minutes.

Puree in blender and return to pot. Season to taste with salt and
pepper, and add a pinch of cayenne. Stir in yogurt or cream and serve.

 

 
Servings:
6


 

 

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