| 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
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