Garlic soup provencal Recipe

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Garlic soup provencal

Artist:	_	Yield:	6
Categories:	Garlic, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

2		Garlic
2		Leeks, thinly sliced
1	tbsp	Olive oil
3	pint	Chicken stock
2	cup	Quartered tomatoes
1	large	Peeled potato cut in 2-3
		Chunks
1/8	tbsp	Crumbled saffron
2	tbsp	Minced fresh sage
2	tsp	Minced fresh thyme
2		Chopped fresh parsley

Procedures:

1	To peel the garlic, separate the cloves and drop them into boiling water for 30 seconds, drain, rinse the cloves in cold water, then peel them.
2	Saute the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a boil.
3	Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving.
4	Fish out the cooked potatoes, whip them until smooth, then reserve them.
5	Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup.
6	Add the reserved potatoes, and whisk them in until smooth.