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8 spanish onions
6 garlic
24 plus potatoes
1Tbsp dried tarragon
1 tsp dried thyme
1 Tbsp dried dill
1 bunch fresh parsley
2-3 qts whole milk
Peel and chop onions finely. Sauté in a scant 1/3 cup of canola oil.
Peel and remove bad spots from potatoes. Dice into cubes small enough to fit easily within a soup spoon. When onions are cooked to translucency, add garlic, then potatoes. Add dill, tarragon, and thyme. Sauté briefly, stirring often. Add water to amply cover the contents of the pot. Bring to a boil, stirring occasionally to keep from burning,.
When potatoes are fully cooked(tender). Pour a half quart of milk into blender. Fill the blender 2/3 full with soup ingredients. Cover blender and turn on at low speed. Blend for about 20-30 seconds, then shut off. Turn of blender at high speed until soup is smooth. Repeat this procedure until you have used approximately 2/3 of the sautˇed vegetables. Combine the puréed soup with the remaining whole sautéed vegetables. Add chopped parsley, reheat, then serve.