| 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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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”