Soups, Noodles, Stew and Steam Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Soup provencale

Yield: 4 Servings

Ingredients:

• 2 tb Oil
• 1 ts Roasted sesame oil (opt)
• 2 Garlic bulbs (about 30 -cloves)
• 1 md Onion; sliced
• 4 c ;water or vegetable stock
• 1 lg Potato; scrubbed and cut -into cubes
• 3 Bay leaves
• 1/2 ts Thyme
• 4 tb Shoyu

Instructions:

or miso to taste pn 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

Web Standards & Support: