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home > recipes > soups > spanish garlic soup 2
from Tipperary, Ireland 4 tablespoons butter, divided 2 cups leeks, trimmed and sliced (white and light green parts only) 12 to 15 cloves peeled garlic, coarsely chopped 6 cups chicken broth 2 pounds potatoes, peeled and cubed 1 teaspoon salt 1 teaspoon fresh parsley, chopped 1 cup whipping cream croutons (for garnish) In Dutch oven, melt 2 tablespoons butter. Saute leeks and garlic 2 to 3 minutes. Add chicken broth, potatoes, salt and parsley. Bring to a boil. Reduce heat, cover and simmer 45 minutes. Puree in blender or food processor until smooth. (May be made up to this point in advance) Add cream. Heat JUST to a boil. Swirl in remaining butter. Serve hot. Garnish with croutons and more parsley or chives if desired. Serves 6 to 8.

Spanish Garlic Soup 2


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keyword: spanish
keyword: garlic
ethnicity: spanish
recipes for soups
recipes by rcoen
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(posted January 2, 2010)

from Tipperary, Ireland

4 tablespoons
butter, divided
2 cups leeks, trimmed and sliced (white and
light green parts only)
12 to 15 cloves peeled
garlic, coarsely chopped
6 cups
chicken broth
2 pounds potatoes, peeled and cubed
1 teaspoon
salt
1 teaspoon fresh
parsley, chopped
1 cup
whipping cream
croutons (for
garnish)

In
Dutch oven, melt 2 tablespoons butter. Saute leeks and garlic 2 to 3 minutes. Add chicken broth, potatoes, salt and parsley. Bring to a boil. Reduce heat, cover and simmer 45 minutes.

Puree in
blender or food processor until smooth. (May be made up to this point in advance) Add cream. Heat JUST to a boil. Swirl in remaining butter.

Serve
hot. Garnish with croutons and more parsley or chives if desired.

Serves 6 to 8.



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