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Garlic Soup
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I don't know the provenance of this soup so I've listed it as American. If you have any details -- please share them!

Serves: 6

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American Dairy Soup

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2 tbs. olive oil
1 medium leek, halved lengthwise and cut into 1" sections
1 medium yellow onion, coarsely chopped
8-10 cloves garlic, minced
3 cups vegetable stock
1 lb. white potatoes, peeled and cut into 2" chunks
1 tsp. salt
1/2 tsp. pepper
2 cups cold water
2 slices white bread, no crust, cut into 1/2" cubes
1 tbs. canola oil
1 cup milk
Finely chopped chervil, parsley, tarragon, chives or basil


  1. Heat oil in a pan, add leek, onion and garlic and cook until just softened.
  2. Add vegetables stock, potato, salt, pepper, and water and bring to a boil.
  3. Reduce heat and simmer for about 20 minutes, until vegetables are tender.
  4. In a medium bowl, mix the bread cubes with canola oil then spread evenly on a baking sheet.
  5. Toast in over for about 6 minutes, until golden (about 400 degrees (F)).
  6. Strain soup into a clean saucepan.
  7. Puree vegetables in a blender with a little liquid form the soup then return to the broth.
  8. Add milk and bring to a low simmer.
  9. Adjust seasoning before serving.

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