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Spanish Potato Onion Soup Recipe
|Onions||4 Medium, halved and thinly sliced for about 4 cups|
|Olive oil||2 Tablespoon|
|Water||4 Cup (64 tbs)|
|Potatoes||3 Medium, sliced to make 4 cups|
|Fresh thyme/1/2 teaspoon dried||1 Teaspoon|
|Bay leaves||2 Large|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Tabasco/Other hot pepper sauce, /pinch of cayenne||1 Dash (Optional)|
Calories 275 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 654 mg27.2%
Total Carbohydrates 48 g16%
Dietary Fiber 7.9 g31.6%
Sugars 10.5 g
Protein 6 g11.2%
Vitamin A 29.9% Vitamin C 77%
Calcium 8% Iron 14.9%
*Based on a 2000 Calorie diet
While they saute, bring the water to a boil in a separate pan.
Cut the potatoes in half lengthwise, and then slice each half crosswise into 1/4-inch-thick slices.
Keeping the slices together, cut them in half lengthwise again to form wedge-shaped pieces.
When the onions are translucent, add the paprika, thyme, and bay leaves.
Saute for a minute.
Pour the boiling water into the onion mixture and add the potatoes, sherry, salt, and pepper.
Return to a boil.
Then lower the heat and simmer, covered, for about 10 minutes.
Crumble in the 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, and add a dash of Tabasco or cayenne if you wish.