Garlic Croutons

Published March 1, 2010. From Cook's Illustrated.

Why this recipe works:

Pureeing conventional leek-potato soup in a blender makes it unpleasantly gluey, but we weren’t about to use a food mill for such a simple soup. By using fewer potatoes and adding bread crumbs for body, we devised a low-starch, low-cream leek-potato soup recipe that has a smooth texture after… read more

Pureeing conventional leek-potato soup in a blender makes it unpleasantly gluey, but we weren’t about to use a food mill for such a simple soup. By using fewer potatoes and adding bread crumbs for body, we devised a low-starch, low-cream leek-potato soup recipe that has a smooth texture after being put through the blender.

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Makes about 2 1/2 cups

Ingredients

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