Soup provencale

Yield: 4 servings

Measure 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

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

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