toomay vegan version of aigo bouido

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* Exported from MasterCook *

 

Potato, Garlic and Thyme Soup

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews Veg-Recipes

 

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 homemade low sodium vegetable stock

6 cloves garlic

2 large bay leaves (whole)

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

black pepper -- several grinds

2 green onions -- minced

 

1. Heat oil and sherry in stockpot or large saucepan over medium heat. Add 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 onion in the pan. Increase the heat to high and bring to a boil,

then stir and cover. Reduce the heat to medium and simmer for 25 to 30 minutes,

until the potatoes are very tender. Add the thyme during the last 5 minutes of

cooking.

 

2. Remove and discard the bay leaves. Place the soup in a blender, on third at a

time and puree several second until just smooth. Return the puree to the pan,

add the salt and pepper and heat through for a minute or two. Serve in warmed

bowls, topped with minced green onion.

 

Description:

" VEGAN MAIN: creamy dairy-free soup "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 259 Calories; 5g Fat (16.8% calories from

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

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

 

NOTES : variation of Provencal aigo bouido. Fresh thyme seasons the potatoes to

perfection.

 

Nutr. Assoc. : 0 0 0 0 0 0 2160 0 0 0 0

 

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