Potato potage
This is a rib-sticking “curl up in front of an open fire” soup. The texture is perfect because the flouriness of the potato thickens the soup nicely.
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Serves
4
Cooking Time
Prep time 15 mins, cook 1 hr 10 mins
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2 tbsp
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olive oil
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2
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onions, thinly sliced
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2
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carrots, finely chopped
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2
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celery stalks, finely chopped
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1.5 litres (6 cups)
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chicken stock
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600 gm
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floury potatoes, such as kennebec or coliban, coarsely chopped
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250 gm
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smoked pork ribs or bacon bones
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75 gm (1/3 cup)
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small green lentils
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1 tsp
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thyme leaves
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To serve:
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extra-virgin olive oil and crusty bread
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1
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Heat olive oil in a large saucepan over medium-high heat, add onion and stir occasionally until golden (4-5 minutes). Add carrot and celery and stir occasionally until softened slightly (3-4 minutes), add stock, potato, ribs, lentils and thyme, bring to the boil, then reduce heat and simmer until lentils are tender and potato begins to break down (45 minutes-1 hour). Season to taste and serve drizzled with extra-virgin olive oil and crusty bread.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY Jason Loucas
STYLING Rodney Dunn & Geraldine Muñoz