Poster source: TreeHuggerProud of myself...yesterday I peeled and cut up over a dozen little, about-ready-to-shrivel-up potatoes. Last potatoes from our 2010 garden. That means I managed NOT to waste any of our potato crop. Yea!
I cooked the potatoes on the shelf of our woodburner yesterday, warmed 'em up today on the shelf & then transferred the pan to the cooktop of our stove before smashing the potatoes and adding the seasonings to make soup. Only used the cooktop about 15-20 minutes, so I managed to save some electricity.
Using Julia Child's Aigo Bouido (Garlic Soup) as a jumping off point, I seasoned my potatoes in their cooking liquid (chicken broth) with a couple of cloves of garlic smashed with coarse salt, a big pinch of white pepper, 1/4 tsp. each dried sage and thyme, 1 tbs. dried parsley, 1 tsp. curry powder, salt to taste and 3 tbs. or so of olive oil. I did add a thickener: about a tablespoon of flour mixed in water (scraped up this flour from the last time I made a pie crust and had been storing it in fridge).
Though Julia's recipe makes 2 1/4 quarts of soup, I had a quart and a half or so of potatoes and cooking liquid. For that reason, I backed the garlic down to what I thought I'd like...far LESS than her recipe, which called for one to two HEADS of garlic. (Garlic breath for days, eh!)
If you'd like a look at Julia's recipe in its entirety, go to www.Amazon.com & find Julia's Way to Cook book. Then search inside the book for her recipe for Aigo Bouido on page 30; then Provençal Garlic and Potato Soup on page 31.
Forgot to get a pic of the soup in the pan, so after I ate a bowl & Hubby two, the little bowl pictured here is all that's left. Another successful meatless meal!
Any other Julia Child fans out there? Any meatless meals going down at your house these days?