Garlic and Parsley Soup
By: Anonymous
Published: Tuesday, December 1, 2009 - 10:48pm

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.