GARLIC SOUP #2

• 1 Head Garlic, separated
• Into cloves (not peeled)
• 2 ts Salt
• 1 pn Ground Black Pepper
• 2 Whole Cloves
• 1 /4 ts Sage
• 1 /4 ts Thyme
• 1 /2 Bay Leaf
• 4 Sprigs Parsley
• 3 tb Olive Oil
• 2 qt Water
• 3 c Peeled Potatoes, diced
• 1 pn Saffron
• French Bread
• 1 c Parmesan or Swiss Cheese,
• Grated

Blanch the garlic cloves in boiling water for about a minute. Drain,

run cold water over them to cool, and peel. Put the peeled garlic in

a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf,

parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more

seasoning to taste, then strain and return to saucepan. Add potatoes

and saffron and simmer for 20 minutes, or until the potatoes are

tender. Check seasoning. Serve with 3 slices of French Bread in the

bottom of each bowl, sprinkled with cheese.