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Garlic soup provencal
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| Artist: |
_ |
| Categories: |
Garlic, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Garlic | | 2
| | Leeks, thinly sliced | | 1
| tbsp | Olive oil | | 3
| pint | Chicken stock | | 2
| cup | Quartered tomatoes | | 1
| large | Peeled potato cut in 2-3 | | | Chunks | | 1/8
| tbsp | Crumbled saffron | | 2
| tbsp | Minced fresh sage | | 2
| tsp | Minced fresh thyme | | 2
| | Chopped fresh parsley |
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Procedures:
| 1 | To peel the garlic, separate the cloves and drop them into boiling water for 30 seconds, drain, rinse the cloves in cold water, then peel them. | | 2 | Saute the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a boil. | | 3 | Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving. | | 4 | Fish out the cooked potatoes, whip them until smooth, then reserve them. | | 5 | Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup. | | 6 | Add the reserved potatoes, and whisk them in until smooth. |
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