Credit Crunch Soup
Recipe from the May 2013 Newsletter
Credit crunch soup
Author: Gennaro Contaldo
700 grams (1 lb 9 oz) floury potatoes, peeled and roughly chopped into bite-sized chunks
4 tablespoons extra virgin olive oil
300 grams (10 1/2 oz) onions, finely chopped
1.2 liters (2 pints) hot vegetable stock
1 pinch chili powder or freshly ground black pepper, if you prefer
1 bunch chives, finely chopped
salt to taste
2. Parboil the potatoes in a saucepan of slightly salted water for 5 mins. Drain well and set aside.
3. Drizzle 2 tablespoons of the olive oil into a deep-sided ovenproof dish. Add the potatoes, onions and half of the stock. Cover with foil and bake in the oven for 20 minutes until the potatoes are tender.
4. Remove from the oven and slightly mash about one third of the potatoes with a fork. Add the remaining stock, check for seasoning and, if necessary, add some salt. Mix well and place back in the oven uncovered for a further 15 minutes. If the soup starts to look dry, add more hot stock.
5. Remove from the oven, drizzle with the remaining olive oil, sprinkle with the chilli powder and chives, and serve immediately with toasted crostini, if desired.
Total time start-to-finish: 40 minutes
Recipe taken from Easy Italian by Gennaro Contaldo
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