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Daily Recipe for 12/7/00 Recipe for Zuppa di Patate e Aglio Potato Garlic Soup : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
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New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.

NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 12/7/2000 - RECIPE FOR ZUPPA DI PATATE E AGLIO, POTATO GARLIC SOUP
  "POTATO AND GARLIC SOUP"

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4 tablespoons olive oil
2 heads garlic, separated into cloves and peeled
- about 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 and 1/2 cups Chicken Stock
1/4 cup chopped fresh Italian parsley

Heat the oil in a small stockpot or Dutch oven set on medium high heat, until sizzling, about 2 minutes.  Add the whole garlic cloves and sauté until well browned, about 1 1/2 minutes.  Reduce the heat to medium and add the onion, red pepper flakes, thyme, rosemary, sage, salt and pepper.  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 slightly ajar, until the potatoes are falling apart.  Scoop the soup into a food processor or blender and process in several batches, until the consistency of cream.  Return the soup to the Dutch oven and just heat through.  Ladle the soup into bowls and garnish with the chopped parsley.

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