From: email@example.com (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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