| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | November 19 | 1 | servings | |
INGREDIENTS
| 3 | lg | Garlic cloves; chopped fine |
| 1 | lb | Unpeeled red potatoes; cut into 1/2-inches |
| ; pieces (about | ||
| ; 3cups) | ||
| 1 | tb | Vegetable oil |
| 4 | c | Water |
| 1/2 | c | Thinly sliced scallion greens |
INSTRUCTIONS
In a heavy saucepan cook the garlic and the potatoes in the oil over moderate heat, stirring occasionally, until the vegetables are pale golden, add the water and salt to taste, and simmer the mixture for 20 minutes, or until the potatoes are very soft. In a blender puree the soup in batches until it is smooth, transferring it as it is pureed to a bowl, and stir in the scallion and salt and pepper to taste. Makes about 4 cups, serving 2. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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