Soup Provencale

Directions

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.

Sauté 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; then add the cayenne to taste.

Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad.