VEGAN: Garlic Soup With Potatoes, Italian Style

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Garlic Soup With Potatoes, Italian Style

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 44

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra-virgin olive oil

1 medium chopped onion -- (about 8 ounces)

1 small chopped carrot -- (about 2 ounces)

1 stalk chopped celery

1 1/4 pounds russet potatoes -- (about 2 large)

peeled and cut into 1/2-inch cubes

1 large garlic head -- peeled

separated into cloves

4 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 cups water

1/2 teaspoon dried thyme leaves

1 bay leaf

Salt and freshly ground black pepper -- to taste

Chopped fresh chives -- (optional)

OR thinly sliced green tops of scallions -- (optional)

 

MAKES 4 TO 6 SERVINGS

 

Variations of garlic soup abound throughout the Mediterranean, particularly

in France, Spain, and Italy. With the increasing popularity of

Mediterranean cuisine and an increasing interest in the healthful benefits

of garlic, they are becoming rather voguish. But like so many other

Mediterranean dishes, they originated as poor man's fare - indeed, the

Provençal variation, aigo boulido, is not much more than boiled water

flavored with garlic and olive oil ladled over a piece of stale bread with

perhaps a raw egg scrambled in for good measure. In this hearty Italian

version, potatoes are used as a thickening agent. Served with Classic

Bruschetta with Olive Oil, Garlic, and Coarse Salt and Red Kidney Bean and

Mixed Green Salad (see separate recipes), the following recipe quickly

serves four hungry people for dinner.

 

In a large deep-sided skillet with a lid, heat the oil over medium

heat. Add the onion, carrot, and celery and cook, stirring, for 3

minutes. Reduce the heat to medium-low and add the potatoes and

garlic. Cook, stirring often, until the onion is translucent and the

potatoes and garlic are softened, about 15 minutes. Add the broth, water,

thyme, bay leaf, salt, and pepper; bring to a boil over high heat. Reduce

the heat, cover, and simmer gently until all the ingredients are very soft,

about 30 minutes. Remove from the heat and let cool slightly. Remove and

discard the bay leaf

 

Working in batches, transfer the soup mixture to a food processor fitted

with the metal blade or to a blender; process or blend until

smooth. Return to a clean pot and cook over low heat, stirring, until

heated through. Season with additional salt and pepper as

necessary. Serve hot, garnished with the chives if desired.

 

Advance Preparation: This soup will keep for one hour, covered, over very

low heat. It can be cooled and stored, covered, in the refrigerator for up

to two days. Reheat over low heat. Stir well before serving, as it tends

to separate,

 

Per Serving: Calories 306, Protein 15 g, Total Fat 14 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 33 g, Dietary Fiber 7 g, Sodium 541 mg

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