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Receta Potato and tomato soup
by Peter Brown

Potato and tomato soup

from1977 edition of Woman's Weekly Popular Cook Book retuned to 2012

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 tablespoon butter
  • 1 onion, peeled and sliced
  • 250g ripe tomatoes, coarsely chopped
  • 500g potatoes, peeled and chopped
  • 2 lumps of sugar (I always use brown for extra flavour)
  • 600ml chicken stock
  • 2 tablespoons chopped parsley
  • 2 teaspoons milk (I used cream the first time and coconut milk the second time)
  • Optional: 1-2 teaspoons smoked paprika

Direcciones

  1. Melt the butter in a pot, add the onion and fry slowly until soft but not browned.
  2. Add the chopped tomatoes and cook for about 4 minutes over low heat.
  3. Add the potatoes and seasoning, sugar and stock.
  4. Cover and simmer for about 30 minutes until potato is soft.
  5. Add milk, cream or coconut milk and heat through.
  6. Spoon soup in blender and return to the pot.
  7. Adjust seasoning to taste and set aside to reheat just before serving.