Potato and garlic soup with basil and tomato - bon appeti
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | (or more) chicken stock or canned low-salt broth |
| 2 | pounds | Russet potatoes, peeled, quartered, sliced (about 5 C) |
| 6 | larges | Garlic cloves, peeled |
| 1 | Bay leaf | |
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 2 | tablespoons | Chopped prosciutto or ham |
| ¼ | 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 & <gg>