Soup Provencale Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
1 tsp: Roasted sesame oil, opt
2: Garlic bulbs, about 30 cloves
1 medium: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp