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Garlic Soup Provencal

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      Title: GARLIC SOUP PROVENCAL
 Categories: Soups, Vegetables, Herbs
      Yield: 6 Servings
 
      2    Heads of garlic
      2    Leeks, thinly sliced
      1 tb Olive oil
      3 pt Chicken stock
      2 c  Quartered tomatoes
      1 lg Peeled potato cut in 2-3
           Chunks
   1/16 ts Crumbled saffron
      2 tb Minced fresh sage
      2 ts Minced fresh thyme
      2    Sprigs chopped fresh parsley
 
  To peel the garlic, separate the cloves and drop them into boiling
  water for 30 seconds, drain, rinse the cloves in cold water, then
  peel them. Saute the sliced leeks in the oil until tender, then put
  them and all the rest of the ingredients into a soup pot and bring
  the mixture to a boil. Reduce the heat and simmer for 35 to 45
  minutes, or until the garlic is tender and dissolving. Fish out the
  cooked potatoes, whip them until smooth, then reserve them.  Strain
  the soup through a sieve, pressing to get all the garlicky goodness
  into the strained soup. Add the reserved potatoes, and whisk them in
  until smooth.
 
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