| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | Soups, Vegetables, Cyberealm | 6 | Servings |
INGREDIENTS
| 1 | Head Garlic, separated | |
| Into cloves (not peeled) | ||
| 2 | ts | Salt |
| 1 | pn | Ground Black Pepper |
| 2 | Whole Cloves | |
| 1/4 | ts | Sage |
| 1/4 | ts | Thyme |
| 1/2 | Bay Leaf | |
| 4 | Sprigs Parsley | |
| 3 | tb | Olive Oil |
| 2 | qt | Water |
| 3 | c | Peeled Potatoes, diced |
| 1 | pn | Saffron |
| French Bread | ||
| 1 | c | Parmesan or Swiss Cheese, |
| Grated |
INSTRUCTIONS
Blanch the garlic cloves in boiling water for about a minute. Drain, run cold water over them to cool, and peel. Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more seasoning to taste, then strain and return to saucepan. Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender. Check seasoning. Serve with 3 slices of French Bread in the bottom of each bowl, sprinkled with cheese. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”