book - potato and garlic soup with thyme

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Potato and Garlic Soup with Fresh Thyme

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 tablespoon dry sherry

1 medium yellow onion -- chopped

2 pounds russet potatoes

5 cups defatted low-sodium vegetable broth -- (vegetable stock)

6 garlic cloves -- whole

2 large bay leaves

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

several grinds black pepper

2 tablespoons minced fresh parsley

 

Heat the oil and sherry in a stockpot over medium heat. Add the onion and saute,

stirring occasionally, for 7 minutes. Meanwhile, peel the potatoes and chop them

into 1/2-inch cubes. Add the potatoes, stock, garlic and bay leaves to the stock

pot. Increase the heat to medium high and bring to a boil, then stir, cover,

reduce the heat to medium-low and simmer for 25 to 30 minutes, until the

potatoes are tender and falling apart. Add the thyme during the last 5 minutes

of cooking.

 

Remove and discard the bay leaves. Puree the soup. Add salt and pepper. Heat

the puree until steaming about 1 minute or two. Serve in warmed bowls, garnished

with parsley.

 

Description:

" Main Dish "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-30 "

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Per Serving (excluding unknown items): 257 Calories; 5g Fat (17.0% calories from

fat); 5g Protein; 49g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1533mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Thick and creamy dairy-free soup is a variation of Provencal " aigo

bouido " or garlic soup. The flavor of the fresh thyme pulls it all together.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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