Spanish potato onion soup

Yield: 4 servings

Measure Ingredient
\N \N (about 4 cups)
2 tablespoons Olive oil
4 cups Water
2 eaches Or 3
2 teaspoons Paprika
1 teaspoon Fresh thyme, OR 1/2 t dried
¼ cup Dry sherry
1 teaspoon Salt
¼ teaspoon Ground black pepper
\N \N Saffron
\N \N Pimiento strips
\N medium Onions, halved and thinly sliced
\N medium Potatoes (about 4 cups sliced)
\N large Bay leaves
\N \N Fresh parsley sprigs

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 ¼-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; 1⅘ 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

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