Soup provencale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 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 |
| 3 | Bay leaves | |
| ½ | teaspoon | Thyme |
| 4 | tablespoons | Shoyu, or miso to taste |
| pinch | Cayenne | |
Directions
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