Potato And Garlic Soup With Basil And Tomato - Bon Appeti Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 cup: , (or more) chicken stock or canned low-salt broth
2 lbs: Russet potatoes, peeled, quartered, sliced, about 5 C
6 large: Garlic cloves, peeled
1: Bay leaf,
1 tbsp: Olive oil,
1/2 cup: Chopped onion,
2 tbsp: Chopped prosciutto or ham,
1/4 cup: Packed fresh basil leaves, thinly sliced
1: Plum tomato, seeded, cut into thin strips
Directions:
Combine 5 C stock, potatoes, garlic and bay leaf in heavy large
saucepan. Bring to boil. Reduce heat to medium low, cover and simmer
until potatoes are tender, about 35 minutes. Remove from heat; cool
slightly. Discard bay leaf. Set large sieve over large bowl. Pour
soup through sieve. Using wooden spoon, press potatoes and garlic
through sieve.
Heat oil in clean heavy large saucepan over low heat. Add onion; saute
until golden; about 5 minutes. Add prosciutto; saute 1 minute. Add
pureed soup. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, stirring occasionally. Thin with more stock if
soup is too thick. Ladle soup into bowls. Garnish with basil and
tomato.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
saucepan. Bring to boil. Reduce heat to medium low, cover and simmer
until potatoes are tender, about 35 minutes. Remove from heat; cool
slightly. Discard bay leaf. Set large sieve over large bowl. Pour
soup through sieve. Using wooden spoon, press potatoes and garlic
through sieve.
Heat oil in clean heavy large saucepan over low heat. Add onion; saute
until golden; about 5 minutes. Add prosciutto; saute 1 minute. Add
pureed soup. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, stirring occasionally. Thin with more stock if
soup is too thick. Ladle soup into bowls. Garnish with basil and
tomato.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp