Garlic soup #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Garlic, separated | |
| Into cloves (not peeled) | ||
| 2 | teaspoons | Salt |
| 1 | pinch | Ground Black Pepper |
| 2 | Whole Cloves | |
| ¼ | teaspoon | Sage |
| ¼ | teaspoon | Thyme |
| ½ | Bay Leaf | |
| 4 | Sprigs Parsley | |
| 3 | tablespoons | Olive Oil |
| 2 | quarts | Water |
| 3 | cups | Peeled Potatoes, diced |
| 1 | pinch | Saffron |
| French Bread | ||
| 1 | cup | Parmesan or Swiss Cheese, |
| Grated | ||
Directions
Blanch the garlic cloves in boiling water for about a minute. Drain, run cold water over them to cool, and peel. Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more seasoning to taste, then strain and return to saucepan. Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender. Check seasoning. Serve with 3 slices of French Bread in the bottom of each bowl, sprinkled with cheese.
Source: Medford Mail Tribune, 30 November 1993