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Potato and Garlic Soup
Zuppa di Patate e Aglio
4 tablespoons olive oil
2 heads garlic, separated into cloves, and peeled (app. 20 cloves)
1 onion, halved lengthwise and thinly sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds thin skinned white potatoes, peeled and cut into 1/2 inch dice
6 cups chicken stock
1/4 cup chopped fresh Italian parsley
Heat the oil in a small stock pot or Dutch oven set on medium-high heat, until sizzling, about 2 minutes. Add the whole garlic cloves and saute until well browned, about 1 1/2 minutes. Reduce the heat to medium and add the onion, red pepper flakes, thyme rosemary, sgae, salt and papper. Cook for 10 minutes, until the onion is soft. Stir in the potatoes and chicken stock and bring to a boil. Reduce the heat to low and simmer for 45 minutes with the lid slowly ajar, until the potatoes are falling apart.
Scoop the soup into a food processor or blender and process in several batches, until the consistancy of the cream. Return the soup to the Dutch oven and heat through.
Ladle the soup into individual bowls and garnish with the chopped parsley.
This soup can also be made with roasted garlic.
Simply roast 2 heads of garlic. Add the peeled, roasted garlic cloves to the onions after they've cooked for 10 minutes and then proceed with the rest of the recipe.
©2013 Nick Stellino Productions