andalusian Soup Recipe
Ingredients
| Onions | 2 Medium | |
| Butter | 2 Ounce | |
| Stock | 1 1/2 Pint | |
| Potatoes | 3/4 Pound, peeled | |
| Tomato puree | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Bay Leaf | 1 | |
| 3 sticks of celery with leaves | ||
| 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.
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.
Chef
