Potato Soups : COLLECTION

From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 22 Sep 1993 12:00:00 +0200

      Title: Potato, olive and anchovy soup
 Categories: Soups
   Servings:  6
      2 x  Onions, peeled and chopped      1 3/4 l  Water (3 pints)
      3 tb Extra virgin olive oil            110 g  Black olives (4 oz), stoned
    900 g  Red-skinned potatoes (2 lb)        12 x  Anchovy fillets
           - scrubbed                     
  Soften the onions in 2 tb of olive oil in a heavy, covered pan.
  Cut up the potatoes into quarters and boil them in 1.75 l of water until
  they are just soft. Drain them, reserving the potato water, and cut them
  up into smallish pieces.
  Add another tb of oil to the onions, then add the potatoes. Stir, adding
  as you do so the olives and the anchovy fillets, and allow the flavours to
  become well mingled. Add the potato water, bring to the boil and simmer
  for 5 ... 10 minutes before liquidizing.
  (From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)

      Title: Potato soup with roast garlic
 Categories: Soups
   Servings:  6
    700 g  Potatoes (1 1/2 lb)                 2 x  Carrots
     35 x  Large cloves garlic (4 ... 5    1 1/2 l  Water (2 1/2 pints)
           - heads !!)                         1 ts Sea salt
      3 tb Extra virgin olive oil                   Black pepper
      1 x  Onion                          
  Peel the cloves of garlic and roast them in 1 tb of the olive oil in a
  moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are
  just golden and soft but not brown.

  Peel and quarter the onion, peel and slice the carrots, scrub (but do not
  peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all
  the together for about 15 minutes in the water with 1 ts of sea salt until
  the carrots and potatoes are soft.
  Add the roast garlic cloves and their residual oil to the vegetables, cool
  slightly and liquidize. Season with pepper and stir 2 tb of olive oil into
  the soup before serving.
  (From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)


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