Recipe - Headache-Calming Potato Soup

One half cup Water
2 Cloves garlic; halved
3 One half cup Skim milk
4 md Boiling potatoes; cut into
1inch chunks
One fourth teaspoon Salt
3 tablespoon Chopped fresh parsley
One fourth teaspoon Ground black pepper
1/8 teaspoon Ground nutmeg
2 teaspoon Unsalted butter

In a dutch oven, combine the water, garlic and 3 cups of the milk. Cover
and cook over medium heat until the mixture barely starts to simmer.

Reduce heat to low and add potatoes and salt. Cover and cook, stirring
occasionally, for about 30 minutes or until the potatoes are tender. Stir
in parsley, pepper, nutmeg and remaining One half cup milk.

Remove pan from heat and let cool for 5 minutes. Puree in a blender or food
processor, working in batches if necessary. Return puree to dutch oven and
reheat breifly. Stir in butter.

Serves 4

Posted to EATLF Digest by MOMnAaron MOMnAaron@aol.com on Mar 29, 1998