Garlic and potato soup

Yield: 1 servings

Measure Ingredient
3 larges Garlic cloves; chopped fine
1 pounds Unpeeled red potatoes; cut into 1/2-inches
\N \N ; pieces (about
\N \N ; 3cups)
1 tablespoon Vegetable oil
4 cups Water
½ cup Thinly sliced scallion greens

In a heavy saucepan cook the garlic and the potatoes in the oil over moderate heat, stirring occasionally, until the vegetables are pale golden, add the water and salt to taste, and simmer the mixture for 20 minutes, or until the potatoes are very soft. In a blender puree the soup in batches until it is smooth, transferring it as it is pureed to a bowl, and stir in the scallion and salt and pepper to taste.

Makes about 4 cups, serving 2.

Gourmet November 1993

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