Friday, October 23, 2009


1/3 cup butter,
2 heads garlic, peeled,
2 onions finely chopped,
3 small potatoes, cut into cubes,
2 cups milk,
2 cups chicken stock (or water);
Melt 2 tablespoons of the butter in a medium sauce pan over medium heat. Add the garlic cloves and cook for 5-7 minutes or until the garlic is golden in color. Add the onions; coog gently for 2-3 minutes, then add the potatoes and the remaining butter and continue to cook for 7-10 minutes, or until the onions begin to soften. Stir frequently to prevent the potatoes from sticking to the saucepan. Pout in the milk and stock (or water), then cook gently for 15 minutes, or until the potatoes are very soft. Puree the soup in batches in a food processor or blender. Return to the rinsed pan and season to taste with salt and freshly ground black pepper. Serve with croutons or bits of bacon.


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