Garlic and Parsley Soup


Photo: flickr user miikkahoo
Print this recipe

Ingredients

2 vidalia onion, coarsely, chopped
1 pound oven-roasted garlic
1 1/2 pounds organic parsley, cleaned, and, stemmed
5 ounces Yukon Gold potato, coarsely, chopped
2 tablespoons olive oil, for sweating
2 lt vegetable stock
1 bay leaf
1 sprg thyme
salt
freshly ground black pepper

Preparation

1
Add olive oil to a medium skillet and heat over medium high flame. Add onions and reduce heat to medium. Sweat the onions for 4 or 5 minutes, till translucent taking care not to let them brown.
2
Add the roasted garlic and the potatoes and continue to cook for another 2 minutes.
3
Add the vegetable stock, the bay leaf and the thyme. Simmer for about 25 minutes.
4
Remove the bay leaf and puree with a hand-blender while gradually adding the parsley. Puree the soup until desired consistency is achieved.
5
Season the soup with salt and pepper.
6
Pour the soup into a bowl. Sprinkle with garlic chips.

Tools

.

Tags:

herb

Yield:

4.0 servings

Added:

Tuesday, December 1, 2009 - 10:48pm

Creator:

Anonymous

Related Cooking Videos