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| POTATO SOUP RECIPES |
| Soup recipe section for lots of tasty recipes which include potatoes, find a whole new world of great food to savour from a hearty vegetarian to a delicious chicken and Veg soup. |
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| Chicken and Vegetable soup |
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* 3 cloves garlic
* 1 onion
* 2 teaspoons olive oil
* 1/2 teaspoon white pepper
* 1 litre chicken stock
* 2 skinless chicken breasts
* 2 potatoes
* 1 carrot
* 1 cup broccoli, chopped
* 1 cup chopped spinach
* 1/2 cup small pasta such as macaroni or orzo
* 1 tablespoon basil pesto
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| Method |
Chop the onion and garlic and cut the carrot and potatoes into 2cm dice.
Gently fry the onion and garlic for a few minutes until soft. Add the carrot and potato and fry for 10 minutes or so. Add the stock and pepper and bring to the boil. Add the chicken breasts to the pot and simmer for 10-15 minutes, until the chicken is cooked.
Remove the chicken from the pot and leave to cool for a few minutes. Add the broccoli, pasta and spinach to the pot and bring back to the boil. Shred the chicken breasts and add the meat back into the pot. Cook until the pasta is done and the broccoli is tender but still has its green colour.
Remove from the heat, add the pesto and stir through. Season with salt and pepper. Serve with crusty bread. |
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| Potato, Tomato And Rosemary Soup |
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* 500 g potatoes
* 500 g ripe tomatoes
* 3 cloves of garlic, sliced , peeled and chopped
* 8 sprigs of fresh rosemary
* 100 ml olive oil
* 750 ml water , approximately
* salt and pepper , to taste
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| Preparation |
1 Prepare the potatoes
Peel all the potatoes, dice them into small cubes and put them in a bowl of cold water.
2 Core and dice the tomatoes
Remove the eye of the tomato with a knife. Now dice the tomato into small cubes. Repeat with all the tomatoes.
3 Cook the garlic and tomatoes
Warm the olive oil over a gentle heat in the pan. Add the chopped garlic to the pan and allow it to turn a slightly golden brown colour. Transfer the diced tomatoes into the pan and stir well. Increase the heat.
4 Add the potatoes
Drain the potatoes and add them to the pan. Stir the mixture and season with salt and pepper.
5 Add water and simmer
Pour enough water into the pan to cover the vegetables and then bring the soup to a boil. Cover and turn the heat down to a gentle simmer for thirty minutes or until the potatoes are soft.
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Add the rosemary
Meanwhile, strip the rosemary leaves from the stalks and chop them. Add the rosemary to the pan. When the soup is nearly ready, adjust the water until you are happy with the desired consistency. Finally, season with salt and pepper.
Drizzle some olive oil over the top of the soup and serve immediately with fresh, crusty bread.
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