Last updated 6/12/2012 1:23:35 AM. Recipe ID 56733. Report a problem with this recipe.
Title: Soup provencale
Categories: Vegetarian, Soups
Yield: 4 Servings
2 tb Oil
1 ts Roasted sesame oil (opt)
2 Garlic bulbs (about 30
1 md Onion; sliced
4 c ;water or vegetable stock
1 lg Potato; scrubbed and cut
3 Bay leaves
1/2 ts Thyme
4 tb Shoyu, or miso to taste
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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