Julia Childs French Onion Soup

Ingredients: Cut onions in half through the stem, then crosswise into thin slices. Heat butter in a medium saucepan and saute onions and flour. Stir frequently until golden brown.

Pour in stock, and add salt and pepper to taste. Bring to a boil. Reduce heat to medium and simmer until onions are soft and translucent (about 15 minutes).

Preheat the broiler. Cut baguette into 8 diagonal slices and 1/2 inch thick. Ladle soup into ovenproof bowls and placed baguette on top of soup. Sprinkle each bowl with Swiss cheese. Place bowls on baking sheet and broil for about 2 to 3 minutes or until tops turn golden brown.

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Leek and Potato Soup

Ingredients: Cook bacon in large pot until almost done, but not crisp.

Remove, reserve and add butter. Saute leeks and garlic in butter and bacon fat until lightly browned.

Add potatoes and cover with water. Add sprig of rosemary and salt and pepper to taste. Cook until potatoes are not quite done and add cream and continue to cook until potatoes of soft. Can be served as is or pureed in a blender.

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