Garlic soup provencal

 
                           Garlic Soup Provencal
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Herbs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Heads of garlic
    2                    Leeks, thinly sliced
    1       tb           Olive oil
    3       pt           Chicken stock
    2       c            Quartered tomatoes
    1       lg           Peeled potato cut in 2-3
                         Chunks
      1/8   ts           Crumbled saffron
    2       tb           Minced fresh sage
    2       ts           Minced fresh thyme
    2                    Sprigs chopped fresh parsley
 
   To peel the garlic, separate the cloves and drop them
   into boiling water for 30 seconds, drain, rinse the
   cloves in cold water, then peel them. Saute the sliced
   leeks in the oil until tender, then put them and all
   the rest of the ingredients into a soup pot and bring
   the mixture to a boil. Reduce the heat and simmer for
   35 to 45 minutes, or until the garlic is tender and
   dissolving.  Fish out the cooked potatoes, whip them
   until smooth, then reserve them.  Strain the soup
   through a sieve, pressing to get all the garlicky
   goodness into the strained soup.  Add the reserved
   potatoes, and whisk them in until smooth.
  
 
 
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