| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups, Vegetables, Herbs |
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads of garlic |
| 2 |
|
Leeks, thinly sliced |
| 1 |
tb |
Olive oil |
| 3 |
pt |
Chicken stock |
| 2 |
c |
Quartered tomatoes |
| 1 |
lg |
Peeled potato cut in 2-3 |
|
|
Chunks |
| 1/16 |
ts |
Crumbled saffron |
| 2 |
tb |
Minced fresh sage |
| 2 |
ts |
Minced fresh thyme |
| 2 |
|
Sprigs chopped fresh parsley |
INSTRUCTIONS
To peel the garlic, separate the cloves and drop them
into boiling water for 30 seconds, drain, rinse the
cloves in cold water, then peel them. Saute the sliced
leeks in the oil until tender, then put them and all
the rest of the ingredients into a soup pot and bring
the mixture to a boil. Reduce the heat and simmer for
35 to 45 minutes, or until the garlic is tender and
dissolving. Fish out the cooked potatoes, whip them
until smooth, then reserve them. Strain the soup
through a sieve, pressing to get all the garlicky
goodness into the strained soup. Add the reserved
potatoes, and whisk them in until smooth.
Posted to MM-Recipes Digest V3 #229
Date: Thu, 22 Aug 1996 16:23:11 -0800
From: "Jenny S. Johanssen" <johanssen@matnet.com>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”