Creamy Leek Soup

Servings: 6
Ingredients:

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

From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989

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.