Yield: 4 servings
|1 teaspoon||Roasted sesame oil (opt)|
|2||Garlic bulbs (about 30 cloves)|
|1 medium||Onion; sliced|
|4 cups||;water or vegetable stock|
|1 large||Potato; scrubbed and cut into cubes|
|4 tablespoons||Shoyu, or miso to taste|
Smash each clove of garlic with the handle of a knife to make removing the skin easier. Remove the skin and chop the garlic.
Heat the oils in aheavy kettle; add onion and garlic.
Saute over very low heat for about 20 minutes or until well cooked.
Add the water, potato, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until the potato is tender. Remove the kettle from the heat and ad the shoyu or miso; thn add the cayenne to taste.
Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad.
From the files of DEEANNE