Chester's garlic-sage soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions; sliced ** |
| 1 | teaspoon | Butter |
| 20 | Cloves garlic***; chopped or minced | |
| Salt and pepper to taste | ||
| 6 | smalls | Yukon gold potatoes; peeled and diced |
| 3 | cups | Water |
| 8 | cups | Beef stock |
| ½ | cup | Milk; (up to 1) OR cream |
| 1 | cup | Fresh lemon sage leaves; chopped |
| ½ | cup | Parsley; chopped, fresh, flat-leafed |
Directions
** author calls for Texas Granta onions *** author calls for Creole Red garlic
In a small skillet, saute the onions in the butter. Add the garlic, and saute for 5 minutes. Add salt and pepper. Transfer to a food processor, add the remaining ingredients, and puree, adding warm water as necessary.
Recipe from:
Garlic Is Life; A Memoir with Recipes Chester Aaron $12.95 Paperback Ten Speed Press March 8, 1996 ISBN 0-898-15-806-0 Source:
Recipe by: Chester Aaron, _ Garlic Is Life; A Memoir with Recipes_ Posted to MC-Recipe Digest V1 #949 by Badams <adamsfmle@...> on Dec 08, 1997