Florentine potato soup

Yield: 6 servings

Measure Ingredient
1 kilograms Potatoes; peeled (2lb)
1 litre Water or chicken or vegetable stock; (1 3/4 pints)
500 grams Ripe tomatoes; chopped (1lb)
½ large Or 1 small onion; chopped finely
1 \N Carrot; chopped finely
1 \N Celery stick; chopped finely
\N \N A small handful of fresh parsley and; chopped
\N \N ; basil
5 tablespoons Extra virgin olive oil; (5 to 6)
\N \N Salt and pepper
\N \N Crusty bread; to serve

Put the potatoes in a large saucepan with the water or stock and a little salt. Bring to the boil and cook for 8 minutes, then add the tomatoes, onion, carrot, celery and herbs. Reduce the heat, cover and simmer until the potatoes have turned to pulp.

Remove the soup from the heat, leave to cool slightly, then push through a food mill or sieve into a large bowl. Return the soup to the saucepan and add salt and pepper to taste, then stir in the olive oil and heat through briefly, without cooking the oil. Serve hot with plenty of crusty bread.

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