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In-Depth Information
83
Potato Tomato Soup with Sage
Peel the potatoes and cut them into quarters or large
chunks. Drop them into a nonheated saucepan filled
with water. Add the onions, garlic cloves, sage leaves,
salt, and bouquet garni of bay leaves and peppercorns.
Bring to a boil over medium heat and simmer until the
potatoes are tender when pierced by a fork.
3 pounds Yukon Gold potatoes
(or russets)
2 quarts water
2 medium yellow onions (about
14 ounces), peeled, cut into
1-inch pieces
20 cloves of garlic, peeled
While the potatoes are cooking, heat the olive oil in a
sauté pan over medium heat, then add the peeled toma-
toes with their juice. Simmer for 20 minutes.
24 large fresh sage leaves
(approximately ½ ounce)
2 tablespoons kosher salt
4 bay leaves
The potatoes and tomatoes should be done at about the
same time. Drain the potatoes in a colander set over a
bowl. Reserve the liquid. Discard the bay leaf and pep-
percorn bundle. Allow the potatoes and tomatoes to
cool for about 15 minutes.
8 black peppercorns (tied in a
cheesecloth bundle with the
bay leaves)
¼ cup olive oil
2 28-ounce cans peeled Italian
tomatoes (no salt)
Working in small batches in a food processor, puree
the potato mixture with the tomatoes and their juice,
adding a little reserved potato liquid to each batch.
Transfer the pureed batches of soup into a large pot.
If you haven't used all of the potato broth during the
pureeing, you may use it to thin the soup to a desired
consistency. Gently warm over medium heat. Taste for
salt and pepper.
.
YIELD
,
Serves 6-7
