Garlic soup #2

Yield: 6 servings

Measure Ingredient
1 \N Head Garlic, separated
\N \N Into cloves (not peeled)
2 teaspoons Salt
1 pinch Ground Black Pepper
2 \N Whole Cloves
¼ teaspoon Sage
¼ teaspoon Thyme
½ \N Bay Leaf
4 \N Sprigs Parsley
3 tablespoons Olive Oil
2 quarts Water
3 cups Peeled Potatoes, diced
1 pinch Saffron
\N \N French Bread
1 cup Parmesan or Swiss Cheese,
\N \N Grated

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

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