Soup Made with Garlic and Love- Nigella Lawson
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bulb garlic1 leek, cleaned and trimmed3 tbsp of olive oil1 heaped tbsp of chopped fresh thyme2 baking potatoes- about 400g total1.5 liters of chicken stock/brothsalt and pepper to taste
1. Free each clove from the bulb of garlic, then peel and slice them as thinly as possible
2. Halve the leek and also slice thinly. Heat the oil in a heavy based pan which comes with a lid, and cook the leeks, gently for about 5min with the lid off, stirring every now and again, until soft
3. Add the thyme leaves and sliced garlic and cook gently for another 5 minutes, as above.
4. cut the potatoes (with skin on) into small die sized pieces, then add to the pan, and give it a good stir with a wooden spoon
5. Add the stock and bring to the boil. Simmer for 20min partially covered, then season with salt and pepper to taste. turn off the heat and let sit for a few minutes before serving, sprinkling with fresh parsley if you have some whilst you hand out the bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HESMYWATERMELON.
2. Halve the leek and also slice thinly. Heat the oil in a heavy based pan which comes with a lid, and cook the leeks, gently for about 5min with the lid off, stirring every now and again, until soft
3. Add the thyme leaves and sliced garlic and cook gently for another 5 minutes, as above.
4. cut the potatoes (with skin on) into small die sized pieces, then add to the pan, and give it a good stir with a wooden spoon
5. Add the stock and bring to the boil. Simmer for 20min partially covered, then season with salt and pepper to taste. turn off the heat and let sit for a few minutes before serving, sprinkling with fresh parsley if you have some whilst you hand out the bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HESMYWATERMELON.
Nutritional Info Amount Per Serving
- Calories: 212.9
- Total Fat: 11.2 g
- Cholesterol: 8.0 mg
- Sodium: 1,548.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
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