Recreating Seige Soup

[affreca]

Or - I bet Erica will hate this soup.

1.5 onion
2 tbsp jar garlic
olive oil

Cut up onion into long strands. Fry with garlic in olive oil until brown.

4 c water
2.5 vegetable bullion
2 potatoes
3/4 can milk

Wash and cut potatoes (bit sized chunks). Put with water and cubes in pot, bring to boil. Turn to simmer, add milk. Add onions when they're done.

Comments

[queza7.livejournal.com]

Thanks for the giggle! *g*

[insight-camper.livejournal.com]

or "Don't eat before Date" soup. Sounds like it could be tasty but make sure to have plenty of breath mints for dessert :-)

[affreca.livejournal.com]

That's kind of true of all of my soups. I love garlic.

[affreca]

OK. Latest variation was:
2 onions (cut on mandolin)
splashes of olive oil
splashes of mead
1.5 tsp jar garlic

Add onion, olive oil and mead to pot, and cook on medium. When the onions are starting to become golden, add garlic.

4 c chicken stock
1 beef bullion cube
3 smallish red potatoes
3/4 c milk

Wash and cut potatoes into bite sized chunks. Add stock, cube and potatoes to separate pot. Bring to boil, then simmer until potatoes soft. Add to onions when onions are browning. Turn off heat and add milk.

Slice ciabatta buns in half. On sliced side, sprinkle with olive oil, garlic powder and Parmesan cheese. Top with slice of Havarti, and broil for 5 minutes. Nomminess ensues.