Garlic Soup

Directions

1. 1
   Heat 2 tablespoons of the oil in a heavy pot and, when hot, add the leeks and garlic.
2. 2
   Cook over medium heat for about 3 minutes until the vegetables begin to soften, then add the stock, potatoes and salt, and bring to a boil.
3. 3
   Cover, reduce the heat and boil gently for 30 minutes.
4. 4
   While the soup is cooking, make the croutons: Heat the remaining 2 tablespoons of oil in a large skillet.
5. 5
   When hot, saute the bread cubes, stirring almost continuously, until they are browned evenly on all sides.
6. 6
   When the soup mixture is cooked, push the mixture through a food mill or puree in a food processor.
7. 7
   To puree in a food processor, strain the soup first through a fine sieve, Place the solids in the bowl of a food processor and process until smooth, then combine with the reserved liquid.
8. 8
   (If too much of the liquid is processed with the solids, the mixture becomes foamy, yielding a soup with a frothy texture like baby food.)
9. 9
   Stir the butter into the hot soup and serve with the croutons.