soup provencale
- Categories
- Vegetarian
- Soup/stew
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 teaspoon | Roasted sesame oil (opt) |
| 2 | Garlic bulbs (about 30 cloves) |
| 1 medium | Onion; sliced |
| 4 cups | ;water or vegetable stock |
| 1 large | Potato; scrubbed and cut into cubes |
| 3 | Bay leaves |
| ½ teaspoon | Thyme |
| 4 tablespoons | Shoyu, or miso to taste |
| pinch | Cayenne |
Smash each clove of garlic with the handle of a knife to make removing the skin easier. Remove the skin and chop the garlic.
Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or until well cooked.
Add the water, potato, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until the potato is tender. Remove the kettle from the heat and ad the shoyu or miso; thn add the cayenne to taste.
Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad.
From the files of DEEANNE
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