Saffron Garlic Potato Soup
Saffron Garlic Potato Soup recipe
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
separated into cloves, not peeled |
*
|
| 2 | teaspoons |
salt
|
|
| 1 | pinch |
black pepper
ground |
*
|
| 2 | each |
cloves
whole |
*
|
| ¼ | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | quarts |
water
|
*
|
| 3 | cups |
potatoes
peeled, diced |
|
| 1 | pinch |
saffron threads
|
*
|
|
french bread
|
*
|
||
| 1 | cup |
Parmesan cheese
or swiss cheese, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
separated into cloves, not peeled |
*
|
| 1E+1 | ml |
salt
|
|
| 1 | pinch |
black pepper
ground |
*
|
| 2 | each |
cloves
whole |
*
|
| 1.3 | ml |
sage
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 0.5 | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 45 | ml |
olive oil
|
|
| 2 | quarts |
water
|
*
|
| 7.1E+2 | ml |
potatoes
peeled, diced |
|
| 1 | pinch |
saffron threads
|
*
|
| 1 | x |
french bread
|
*
|
| 237 | ml |
Parmesan cheese
or swiss cheese, grated |
|
Directions
Blanch the garlic cloves in boiling water for about a minute.
Drain, run cold water over them to cool, and peel.
Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water.
Boil slowly for 30 to 35 minutes.
Add more seasoning to taste, then strain and return to saucepan.
Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender.
Check seasoning.
Serve with 3 slices of French Bread in the bottom of each bowl, sprinkled with cheese.
