| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 4 | T | Olive oil |
| 2 | Heads garlic, peeled | |
| 1 | Onion, thinly sliced | |
| 1/4 | t | Red pepper |
| 1 | T | Rosemary, chopped |
| 1 | T | Thyme, chopped |
| 1 | T | Sage, chopped |
| 1/2 | t | Salt |
| 1/2 | t | 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:
“To ignore God is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2033
Calories From Fat: 819
Total Fat: 91.5g
Cholesterol: 105.6mg
Sodium: 4503.8mg
Potassium: 5983.8mg
Carbohydrates: 232.3g
Fiber: 24.3g
Sugar: 37.1g
Protein: 73.6g