| 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
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