| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
6 |
Servings |
INGREDIENTS
| 700 |
g |
Potatoes (1 1/2 lb) |
| 35 |
x |
Large cloves garlic (4 … 5 heads !!) |
| 3 |
tb |
Extra virgin olive oil |
|
|
Onion |
| 2 |
x |
Carrots |
| 1 1/2 |
l |
Water (2 1/2 pints) |
| 1 |
ts |
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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