| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil; (preferably extra-virgin) |
| 1 | c | Chopped onion |
| 4 | c | Canned low-salt chicken broth or vegetable broth |
| 2 | lb | Russet potatoes; peeled, cut into 1/2-inch pieces |
| 6 | lg | Garlic cloves; peeled |
| 1 | Bay leaf | |
| 1/4 | c | Minced chives or green onions |
| 2 | ts | Minced fresh thyme or 3/4 teaspoon dried |
| 4 | Servings |
INSTRUCTIONS
Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal. Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve. Bon Appétit May 1995 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”