Recipe - Potato And Garlic Soup With Herbs

2 tablespoon Olive oil; (preferably
extravirgin)
1 cup Chopped onion
4 cup Canned lowsalt chicken
broth or vegetable broth
2 pound Russet potatoes; peeled, cut
into 1/2inch pieces
6 lg Garlic cloves; peeled
1 Bay leaf
One fourth cup Minced chives or green
onions
2 teaspoon Minced fresh thyme or 3/4
teaspoon dried

Here is our adaptation of aigo bouido, the restorative Provençal garlic
soup. Simmering the garlic tames its bite. A green salad and crusty bread
round out the meal.

Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté
until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf;
bring to boil. Reduce heat to mediumlow; cover and simmer until potatoes
are very tender, about 20 minutes. Cool slightly. Discard bay leaf.
Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch
(do not overprocess). Return soup to same saucepan. Season to taste with
salt and pepper. Simmer until heated through. Ladle soup into bowls.
Sprinkle with chives and thyme and serve.

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