Ingredients
For the soup:
4 heads garlic, loose, papery skins removed and 1/4-inch of the tops cut off to expose cloves
5 Tbs. extra-virgin olive oil
1/2 tsp. coarse salt; more to taste
1/2 cup chopped onion
1 leek (white and light green parts only), chopped and well rinsed
2 large boiling potatoes, peeled and chopped
1 Tbs. fresh thyme, chopped
1/2 cup dry white wine
4 cups homemade or low-salt canned chicken or vegetable broth
Freshly ground black pepper to taste
1/4 cup chopped fresh sorrel leaves or chives, or a combination
Fine Cooking
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4 heads garlic, loose, papery skins removed and 1/4-inch of the tops cut off to expose cloves
5 Tbs. extra-virgin olive oil
1/2 tsp. coarse salt; more to taste
1/2 cup chopped onion
1 leek (white and light green parts only), chopped and well rinsed
2 large boiling potatoes, peeled and chopped
1 Tbs. fresh thyme, chopped
1/2 cup dry white wine
4 cups homemade or low-salt canned chicken or vegetable broth
Freshly ground black pepper to taste
1/4 cup chopped fresh sorrel leaves or chives, or a combination
Description
I Often Serve This Thick And Intense Soup With A Swirl Of Herb Butter Along With The Fresh Herb Garnish. To Make This, Mix Equal Parts Softened Butter And Chopped Sorrel Leaves, A Small Amount Of Finely Chopped Chives, And Salt To Taste. It Brings A Fresh
Fine Cooking
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