| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/, Stews | 4 | Servings | |
INGREDIENTS
| 2 | lg | Onions; sliced ** |
| 1 | ts | Butter |
| 20 | Cloves garlic***; chopped or minced | |
| Salt and pepper to taste | ||
| 6 | sm | Yukon gold potatoes; peeled and diced |
| 3 | c | Water |
| 8 | c | Beef stock |
| 1/2 | c | Milk; (up to 1) OR cream |
| 1 | c | Fresh lemon sage leaves; chopped |
| 1/2 | c | Parsley; chopped, fresh, flat-leafed |
INSTRUCTIONS
** author calls for Texas Granta onions *** author calls for Creole Red garlic In a small skillet, saute the onions in the butter. Add the garlic, and saute for 5 minutes. Add salt and pepper. Transfer to a food processor, add the remaining ingredients, and puree, adding warm water as necessary. Recipe from: Garlic Is Life; A Memoir with Recipes Chester Aaron $12.95 Paperback Ten Speed Press March 8, 1996 ISBN 0-898-15-806-0 Source: http://www.foodwine.com/food/foodday Recipe by: Chester Aaron, _ Garlic Is Life; A Memoir with Recipes_ Posted to MC-Recipe Digest V1 #949 by Badams <adamsfmle@sprintmail.com> on Dec 08, 1997
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