Recipe for cooking spanish garlic soup
Recipes from Spain and Portugal :: Spanish and Portuguese Soups and Stews
4 Tbsp. butter, divided
2 c. leeks, trimmed and sliced (white
and light green parts only)
12 to 15 cloves peeled garlic, coarsely chopped
6 c. chicken broth
2 lbs. potatoes, peeled and cubed
1 tsp. salt
1 tsp. fresh parsley, chopped
1 c. whipping cream
Croutons (for garnish)
In Dutch oven, melt 2 Tbsp. butter. Sauté leeks and garlic 2 to 3 mins. Add chicken broth, potatoes, salt and parsley. Let it come to a boil. Reduce heat, cover and simmer 45 mins.
Purée 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.
