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Andalusian Soup

Chef.Foodie's picture
Ingredients
  Onions 2 Medium
  Butter 2 Ounce
  Stock 1 1⁄2 Pint (Fresh Or Cubes)
  Peeled sliced potatoes 3⁄4 Pound
  Tomato puree 2 Tablespoon
  Sugar 1 Teaspoon
  Oregano 1 Teaspoon
  Bay leaf 1
  Celery stick with leaves 3
  Parsley sprigs 6
  Thyme sprig 1 Small
  Parmesan cheese 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Slice finely 2 medium onions.
Saute in 2 oz. butter until soft.
Do not let them brown.
Add 1 1/2 pints stock, 2 tablespoons tomato puree, 3/4 lb. sliced potatoes, 1 teaspoon sugar, 1 teaspoon oregano, and a bouquet garni of 1 bay leaf, 3 sticks celery, 6 sprigs parsley, 1 sprig thyme tied together.
Simmer for 1 hour.
Remove bouquet and blend soup in a liquidizer until smooth.
Cool and store in the refrigerator.
To serve, reheat in a double boiler and just before serving stir in 4 tablespoons parmesan cheese.
Salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending

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