Spanish Potato Onion Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
, about 4 cups
1/4 t: Ground black pepper,
2 T: Olive oil,
Saffron,
4 cup: Water,
Pimiento strips,
2 each: Or 3,
md Onions, halved and thinly
2 t: Paprika,
-sliced,
1 t: Fresh thyme, OR
md Potatoes, (about 4 cups
-1/2 t: dried,
-sliced),
1/4 cup: Dry sherry,
lg Bay leaves,
1 t: Salt,
Fresh parsley sprigs,
Directions:
Tabasco or other hot pepper sauce OR a pinch of cayenne (Optional)
Saute the onions in the oil in a soup pot over medium heat, stirring
occasionally to prevent sticking. While the onions cook, bring the
water to a boil in a separate pan. Cut the potatoe in half
lengthwise, then cut each half crosswise into 1/4-inch slices. Keep
the slices together and cut them in half again lengthwise to make
wedge shaped pieces. When the onions are translucent, add the
paprika, thyme and bay leaves; saute for 1 minute. Pour the boiling
water into the onion mixture, then add the potatoes, sherry, salt and
pepper. Bring to a boil, then reduce the heat and simmer, covered,
for about 10 minutes. Crumble in a pinch of saffron and continue to
cook until the potatoes are tender. Remove the bay leaves. Garnish
each bowl of soup with a sprig of parsley and a strip of pimiento.
Add a dash of Tabasco or a pinch of cayenne if you wish. Makes 4
servings. Per 8-ounce serving: 113 calories; 1.8 g protein; 4.3 g
fat; 16.7 g carbohydrate; 332 mg sodium; 0 mg cholesterol. [Moosewood
Restaurant Cooks at Home; The moosewood Collective] [A Fireside Book;
1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 11-23-94
Source from luhu.jp
Saute the onions in the oil in a soup pot over medium heat, stirring
occasionally to prevent sticking. While the onions cook, bring the
water to a boil in a separate pan. Cut the potatoe in half
lengthwise, then cut each half crosswise into 1/4-inch slices. Keep
the slices together and cut them in half again lengthwise to make
wedge shaped pieces. When the onions are translucent, add the
paprika, thyme and bay leaves; saute for 1 minute. Pour the boiling
water into the onion mixture, then add the potatoes, sherry, salt and
pepper. Bring to a boil, then reduce the heat and simmer, covered,
for about 10 minutes. Crumble in a pinch of saffron and continue to
cook until the potatoes are tender. Remove the bay leaves. Garnish
each bowl of soup with a sprig of parsley and a strip of pimiento.
Add a dash of Tabasco or a pinch of cayenne if you wish. Makes 4
servings. Per 8-ounce serving: 113 calories; 1.8 g protein; 4.3 g
fat; 16.7 g carbohydrate; 332 mg sodium; 0 mg cholesterol. [Moosewood
Restaurant Cooks at Home; The moosewood Collective] [A Fireside Book;
1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 11-23-94
Source from luhu.jp