| 1 lb Russet Potato, peeled
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2tbsp extra-virgin olive oil
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| 1 small white onion, diced
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4 cloves garlic, minced
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| 2 cups (450) vegetable stock
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2 bay leaves
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| 1/4 cup(60ml) cream
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Pinch nutmeg
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| Herbamare, to taste
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Fresh parsley for garnish
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- In the pot, the potatoes in 1.5 quarts (1.5L) water, with 1 teaspoon of salt until done. Drain carefully, reserving the liquid, and set aside.
- Meanwhile, in another pot, heat the oil over medium heat and saute the onion and garlic until translucent.
- Add vegetable stock, bay leaves, cream, nutmeg, salt and pepper. Cover and bring to a boil, then cook for 4 to 5 minutes more.
- Slowly add cooked potatoes one after the other to control consistency (should be creamy).
- Remove the bay leaves then blend with a hand mixer. If the consistency is too thick (it should be like honey) add a little bit of the reserved potato water and blend again.
- Garnish with parsley and serve immediately. Serves 2
- From the book Nature's Own Candida Cure by William G. Crook.
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