Ingredients

• 2 Medium onions
• 1 Bunch medium leeks (about 6)
• 12 Shallots
• 7 cups Water or vegetable stock
• Salt & white pepper
• 1 Garlic clove
• 6 Slices whole wheat sourdough
• Bread
• 1 Bunch chives, snipped fine

Directions

• Peel the onions, cut them in half lengthwise, then into very thin lengthwise slices.
• Cut the leeks in half lengthwise and wash them well.
• Cut the leeks into 1/4-inch crosswise slices (the green tops can be saved for stock).
• Peel and slice the shallots into thin slices.
• Place the onions, shallots, and leeks in a heavy pot with 1 cup of water or vegetable stock.
• Over medium heat, cook the vegetables until the water has evaporated and the vegetables have begun to soften without coloring.
• At this point add 6 cups of water or vegetable stock and salt and white pepper to taste.
• Simmer for 1/2 hour.
• Remove 2 cups of liquid and vegetables to a blender or food processor.
• Puree well and return the puree to the remaining soup.
• Cut the carlic clove in half and rub the bread slices with the cut side of the clove.
• Toast under a broiler.
• Put 1 slice of bread into each of 6 bowls, pour the soup over, and garnish with the chives.
• Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:50:46 -0400 From: BobbieB1@aol.com