|
| Home
-> [Garlic, Soups & Stews, Vegetables] -> [Garlic soup #2 Recipe] |
| |
| |
Garlic soup #2
|
| Artist: |
_ |
| Categories: |
Garlic, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| | Head Garlic, separated | | | Into cloves (not peeled) | | 2
| tsp | Salt | | 1
| pinch | Ground Black Pepper | | 2
| | Whole Cloves | | 1/4
| tsp | Sage | | 1/4
| tsp | Thyme | | 1/2
| | Bay Leaf | | 4
| | Sprigs Parsley | | 3
| tbsp | Olive Oil | | 2
| quart | Water | | 3
| cup | Peeled Potatoes, diced | | 1
| pinch | Saffron | | | French Bread | | 1
| cup | Parmesan or Swiss Cheese | | | Grated |
|
Procedures:
| 1 | Blanch the garlic cloves in boiling water for about a minute. | | 2 | Drain, run cold water over them to cool, and peel. | | 3 | Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water. | | 4 | Boil slowly for 30-35 minutes. | | 5 | Add more seasoning to taste, then strain and return to saucepan. | | 6 | Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender. | | 7 | Check seasoning. | | 8 | Serve with 3 slices of french bread in the bottom of each bowl, sprinkled with cheese. |
|
|
|
| |
| |
| |
|
|
|
|
|
|