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SOUP PROVENCALE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups
Amount Measure Ingredient -- Preparation Method
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2 tb Oil
1 t 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, 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
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