Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 5 tb Olive oil
- 3 lg Leeks; (white and pale green
- 1 1/2 lb Russet potatoes; peeled,
- 1 lg White onion; chopped
- 4 cn (14 1/2-ounce) vegetable
- 3 lg Garlic cloves; chopped
- 1 1/2 c Grated Swiss cheese
- 8 sl Sourdough bread
- 1/2 c Chopped fresh chives or
Preparation
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 on Apr 3, 1998
