| 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.
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