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Title: "Four-Onion" Soup With Garlic Croutons
Yield: 6 Servings

Ingredients

   2.00    medium onions
   1.00    bunch medium leeks (about 6)
  12.00    shallots
   7.00 c  water or vegetable stock
      1    salt & white pepper
   1.00    garlic clove
   6.00    slices whole wheat sourdough
      1    bread
   1.00    bunch chives, snipped fine

Instructions

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.

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