Soup Provencale

SOUP PROVENCALE

4 Preparation Time :

Categories : Vegetarian Soups

Amount Measure Ingredient -- Preparation Method -- -- --

2 tb Oil

1 t Roasted sesame oil (opt)

2 Garlic bulbs

-cloves)

1 md Onion -- sliced

4 c -- water or vegetable

stock

1 lg Potato -- scrubbed and cut -into cubes

3 Bay leaves

1/2 ts Thyme

4 tb Shoyu, or miso to taste

pn Cayenne

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