Garlic > Soups & Stews > Vegetarian > Garlic-Potato Soup >
2 tsp. olive oil
4 garlic cloves, chopped
1 C onion, diced
4 medium red potatoes, peeled & cubed
1/2 tsp. salt
1/2 C loosely packed fresh cilantro or parsley leaves
2 tsp. olive oil (for puree)
Black pepper to taste
Heat the olive oil in a large saucepan. Add the garlic and sauté for a few seconds, just until it turns a golden color. Stir in the onion; reduce heat to low and cook for eight to ten minutes or until onion is soft. Add the potatoes, water and salt; bring to a boil over high heat. Reduce heat to low and simmer, covered, for about thirty minutes or until potatoes are tender. Stir in the cilantro and parsley. Puree the soup in a food processor or blender in two or three batches. Stir in the olive oil and black pepper to taste; serve.
Recipe featured in the Ambrosia Cookbook.
Variations:
Related Link:
Food Fare Culinary Collection: Garlic Galore
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