| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 6 | Servings | ||
INGREDIENTS
| 700 | g | Potatoes, 1 1/2 lb |
| 35 | Large cloves garlic, 4 … 5 | |
| heads !! | ||
| 3 | T | Extra virgin olive oil |
| Onion | ||
| 2 | Carrots | |
| 1 1/2 | Water, 2 1/2 pints | |
| 1 | t | Sea salt |
| Black pepper |
INSTRUCTIONS
Peel the cloves of garlic and roast them in 1 tb of the olive oil in a moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are just golden and soft but not brown. Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all the together for about 15 minutes in the water with 1 ts of sea salt until the carrots and potatoes are soft. Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize. Season with pepper and stir 2 tb of olive oil into the soup before serving. (From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 243.2mg
Potassium: 525.2mg
Carbohydrates: 22.5g
Fiber: 3g
Sugar: 1.8g
Protein: 2.6g