Potato and Tomato Soup with Sage
This soup is amazing. How can it be so much better than the simple ingredients that comprise the recipe? This recipe is from 'Love Soup', by Anna Thomas. I have halved the recipe to fit the TMX. It makes 4 generous serves, or 1 1/2 Lt.
1 red onion
1 tablespoon of olive oil
1 teaspoon of salt
300g of peeled potato.
5 cloves of garlic
450g ripe tomatoes, roughly cut
1/2 cup of dry white wine, 2 teaspoons of chicken stock, powder.
1/8 cup of parsley
1 dessertspoon of fresh sage, (or 1/2 dessertspoon of dried sage)
small sprig of fresh thyme
small sprig of rosemary
freshly ground black pepper
Chop onion and garlic (peeled) in TMX, scrape down sides, add oil and cook 5 mins., 100, speed 2.
Add cubed potato and tomato to bowl, with white wine and all the herbs and salt.
Pour water in hole in lid until it covers the vegetables by 2 to 3 cm.
Cook 30 mins, 90 to 100, speed 2 .
Place tea towell over lid and hold in place while you turn the speed from 2 to 9 and zap for 1 min.
Add black pepper just before serving.
Garnish with, a few drops of very good olive oil,or
parsley,or
pesto,or
croutons.
2 comments:
Yum! I hadn't thought of putting tomatoes in potato soup. I often put them in pumpkin soup.
Must try this when it gets a bit cooler here.
Probably shouldn't say this but it is a bit like tinned Soup that we really like.
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