Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Olive oil |
| 2 \N | Heads garlic, peeled |
| 1 \N | Onion, thinly sliced |
| ¼ teaspoon | Red pepper |
| 1 tablespoon | Rosemary, chopped |
| 1 tablespoon | Thyme, chopped |
| 1 tablespoon | Sage, chopped |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 pounds | Potatoes, peeled, cubed |
| 6½ cup | Chicken stock |
| ¼ cup | Italian flat leaf parsley, minced |
Saute garlic in oil until lightly browned. Add onions and spices. Cook over medium-high heat for 10 minutes. Add potatoes and stock. Bring to a boil, then simmer with lid ajar for 45 minutes. Puree in batches until creamy.
Return to pot and heat through. Makes 6 big bowls.
Posted to EAT-L Digest 02 Feb 97 by Cheryl Mainard <cmainard@...> on Feb 3, 1997.