Garlic Soup

One head garlic, about 16 cloves, separated, unpeeled

¼ tsp. dried sage, or ½ tsp. minced fresh

¼ tsp. dried thyme, or ½ tsp. minced fresh

½ bay leaf

1 tbsp. olive oil

1 medium potato, peeled and chopped (about 1 cup)

4 sprigs parsley, chopped fine

Ground pepper and salt to taste

1/8 tsp. cayenne pepper

Serves: 2

Serve With:  Brie Cheese and toasted French bread.

In a 2 – 3 quart saucepan over high heat, bring a quart of water to boil, drop in unpeeled garlic cloves.  Boil 30 minutes.  Retrieve garlic by pouring through sieve or colander.  Discard water.  Rinse garlic under cold water.  Squeeze each clove out of its skin back into the pot.  Add one quart cold water, the fresh and dried herbs and olive oil.  Bring to boil, reduce heat, and simmer for 10 minutes.  Add potatoes, return to boil, reduce heat, simmer another 20 minutes.  Remove bay leaf.  Turn off heat.  Add ground pepper, salt and cayenne to taste