Garlic Soup Provencal

Title:
Garlic Soup Provencal

Yield:
6 Servings

Categories:
Soups,
Vegetables,
Herbs




Ingredients:





     2    Heads of garlic


     2    Leeks, thinly sliced


     1 tb Olive oil


     3 pt Chicken stock


     2 c  Quartered tomatoes


     1 lg Peeled potato cut in 2-3


          Chunks


  1/16 ts Crumbled saffron


     2 tb Minced fresh sage


     2 ts Minced fresh thyme


     2    Sprigs chopped fresh parsley






 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. 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. Reduce the heat and simmer for


 35 to 45 minutes, or until the garlic is tender and


 dissolving.  Fish out the cooked potatoes, whip them


 until smooth, then reserve them.  Strain the soup


 through a sieve, pressing to get all the garlicky


 goodness into the strained soup.  Add the reserved


 potatoes, and whisk them in until smooth.


 Posted to MM-Recipes Digest V3 #229


 


 Date: Thu, 22 Aug 1996 16:23:11 -0800


 


 From: "Jenny S. Johanssen"