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[edit] Ingredients
2 |
vidalia onion, coarsely, chopped |
1 |
pound oven-roasted garlic |
1 ½ |
pounds organic parsley, cleaned, and, stemmed |
5 |
ounces Yukon Gold potato, coarsely, chopped |
2 |
tablespoons olive oil, for sweating |
2 |
|
1 |
|
1 |
sprg thyme |
|
|
|
freshly ground black pepper |
[edit] Preparation
Step 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. |
Step 2 |
Add the roasted garlic and the potatoes and continue to cook for another 2 minutes. |
Step 3 |
Add the vegetable stock, the bay leaf and the thyme. Simmer for about 25 minutes. |
Step 4 |
Remove the bay leaf and puree with a hand-blender while gradually adding the parsley. Puree the soup until desired consistency is achieved. |
Step 5 |
|
Step 6 |
Pour the soup into a bowl. Sprinkle with garlic chips. |
