| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Heads garlic, cloves separated and peeled |
| 2 |
sm |
Onions, peeled and diced |
| 1/2 |
c |
Olive oil |
| 1 |
md |
Baking potato, peeled and diced |
| 4 |
c |
Chicken stock |
| 3/4 |
c |
Grated Parmesan cheese |
|
|
Salt and pepper |
| 4 |
sl |
Frence bread, toasted |
| 1 |
bn |
Sage, chopped, for garnish |
INSTRUCTIONS
Blanch the garlic in boiling water for 5 minutes. Remove the garlic and set
aside. In a saucepan, saut. the onions in 1/4 C. of the olive oil until
they are lightly browned. Add the potato, chicken stock, and blanched
garlic. Simmer the mixture for approximately 20 or 25 minutes over low
heat. Pour the mixture into a blender, add the remaining 1/4 C. olive oil,
1/2 C. of the cheese, and salt and pepper to taste. (Presumably you blend
it, though he doesn't make this explicit.) Put a slice of toast in the
bottom of each of 4 soup bowls. Top with chopped sage and the remaining 1/4
C. cheese. Pour very hot soup over the toast and serve immediately. Serves
4.
Recipe from Vincent Guerithault's _Vincent's Cookbook_.
Posted to FOODWINE Digest 06 Oct 96
From: Rachel Hile Bassett <rbassett@EAGLE.CC.UKANS.EDU>
Date: Sun, 6 Oct 1996 22:03:06 -0500
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”