This is a very tasty and attractive Herbed Potato Soup. The diced vegetables actually look like confetti sprinkled onto the soup.
1-1/4 pound potatoes, peeled and quartered
1-1/2 cup diced onions
1 tablespoon freshly minced garlic
1 tablespoon freshly minced basil
1/2 cup dry white wine
1/2 cup finely diced carrot
1/2 cup finely diced red pepper
1/2 cup finely diced zucchini
3-1/2 cups vegetable stock
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large pot, boil the potatoes. In another pot, braise the onions, garlic, and basil in the white wine. Add the carrots. When they are partially cooked, add the red pepper. Add the zucchini when the peppers have softened.
Drain the potatoes and reserve the liquid to add to the soup later if necessary. Puree the potatoes with a food mill, processor, or blender and add to the other vegetables. Stir. Add all of the vegetable stock to thin the soup. If it is still too thick, gradually add some of the potato liquid to a desired consistency. Do not let the soup become too thin or it will lose most of its flavor. Add salt and pepper.
Recipe makes 5 cups.
Serving size: 1 cup
Calories: 160; Total Fat: 0.4g; Saturated Fat: trace; Cholesterol: 0mg
Did you know?
Vichyssoise, a cold potato soup, was invented when King Louis XV of France was so worried about being poisoned that he had a number of his servants taste his food before he ate it. As they passed the soup around, it got cold by the time it reached him. He liked it so much that way that he had it served cold thereafter.
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