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Creamy Leek Soup
1 tb Butter
2 lg Leeks, white part only, cleaned and sliced
2 Cloves Garlic, minced or put through a press
3 c Vegetable stock
1/2 lb Stale French whole wheat bread, crusts removed and diced
1 pn Of Cayenne
Sea salt and pepper to taste
1/2 c Plain yogurt or cream
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.
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