Recipe - Garlic Soup Provencal

2 Heads of garlic
2 Leeks, thinly cut or sliced up
1 tablespoon Olive oil
3 pt Chicken stock
2 cup Quartered tomatoes
1 lg Peeled potato cut in 23
Chunks
1/16 teaspoon Crumbled saffron
2 tablespoon Minced fresh sage
2 teaspoon Minced fresh thyme
2 Sprigs chopped fresh parsley

To peel the garlic, separate the cloves and drop them
into boiling water for 30 seconds, drain, rinse the
cloves in cold water, then peel them. Saute the cut or sliced up
leeks in the oil until tender, then put them and all
the rest of the ingredients into a soup pot and bring
the mixture to a boil. Reduce the heat and simmer for
35 to 45 minutes, or until the garlic is tender and
dissolving. Fish out the cooked potatoes, whip them
until smooth, then reserve them. Strain the soup
through a sieve, pressing to get all the garlicky
goodness into the strained soup. Add the reserved
potatoes, and whisk them in until smooth.
Posted to MMRecipes Digest V3 #229

Date: Thu, 22 Aug 1996 16:23:11 0800

From: "Jenny S. Johanssen" johanssen@matnet.com