| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/, Stews | 4 | Servings | |
INGREDIENTS
| 2 | Onions, sliced ** | |
| 1 | t | Butter |
| 20 | Cloves garlic***, chopped or | |
| minced | ||
| Salt and pepper to taste | ||
| 6 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 528
Calories From Fat: 237
Total Fat: 26.4g
Cholesterol: 47.4mg
Sodium: 4677.2mg
Potassium: 1088.2mg
Carbohydrates: 54.8g
Fiber: 4.4g
Sugar: 16.9g
Protein: 20.7g