Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1 teaspoon | Roasted sesame oil (opt) |
2 \N | Garlic bulbs (about 30 cloves) |
1 medium | Onion; sliced |
4 cups | ;water or vegetable stock |
1 large | Potato; scrubbed and cut into cubes |
3 \N | Bay leaves |
½ teaspoon | Thyme |
4 tablespoons | Shoyu, or miso to taste |
\N 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