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| Home -> [Asian, Japanese, Soups & Stews, Vegetarian] -> [Soup provencale Recipe] |
Soup provencale
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Japanese, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Oil | | 1
| tsp | Roasted sesame oil (opt) | | 2
| | Garlic bulbs (about 30 | | | -cloves) | | 1
| med | Onion, sliced | | 4
| cup | Water or vegetable stock | | 1
| large | Potato, scrubbed and cut | | | -into cubes | | 3
| | Bay leaves | | 1/2
| tsp | Thyme | | 4
| tbsp | Shoyu, or miso to taste | | | Pn Cayenne |
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Procedures:
| 1 | Smash each clove of garlic with the handle of a knife to make removing the skin easier. | | 2 | Remove the skin and chop the garlic. | | 3 | heat the oils in aheavy kettle; add onion and garlic. | | 4 | Saute over very low heat for about 20 minutes or until well cooked. | | 5 | add the water, potato, bay leaves, and thyme. | | 6 | Bring to a boil, then reduce heat and simmer until the potato is tender. | | 7 | Remove the kettle from the heat and ad the shoyu or miso; thn add the cayenne to taste. | | 8 | serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad. | | 9 | from the files of deeanne |
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