|4 tablespoons||Olive oil|
|2||Heads garlic, peeled|
|1||Onion, thinly sliced|
|¼ teaspoon||Red pepper|
|1 tablespoon||Rosemary, chopped|
|1 tablespoon||Thyme, chopped|
|1 tablespoon||Sage, chopped|
|2 pounds||Potatoes, peeled, cubed|
|6½ cup||Chicken stock|
|¼ cup||Italian flat leaf parsley, minced|
Saute garlic in oil until lightly browned. Add onions and spices. Cook over medium-high heat for 10 minutes. Add potatoes and stock. Bring to a boil, then simmer with lid ajar for 45 minutes. Puree in batches until creamy.
Return to pot and heat through. Makes 6 big bowls.
Posted to EAT-L Digest 02 Feb 97 by Cheryl Mainard <cmainard@...> on Feb 3, 1997.
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