| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 2 | Heads garlic, peeled | |
| 1 | Onion, thinly sliced | |
| 1/4 | ts | Red pepper |
| 1 | tb | Rosemary, chopped |
| 1 | tb | Thyme, chopped |
| 1 | tb | Sage, chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | lb | Potatoes, peeled, cubed |
| 6 1/2 | c | Chicken stock |
| 1/4 | c | Italian flat leaf parsley, minced |
INSTRUCTIONS
Saute garlic in oil until lightly browned. Add onions and spices. Cook over medium-high heat for 10 minutes. Add potatoes and stock. Bring to a boil, then simmer with lid ajar for 45 minutes. Puree in batches until creamy. Return to pot and heat through. Makes 6 big bowls. Posted to EAT-L Digest 02 Feb 97 by Cheryl Mainard <cmainard@ARTIC.EDU> on Feb 3, 1997.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”