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Ингредиенты
- 4 med Idaho potatoes
- 1 Tbsp. Whole wheat flour
- 5 c. Skim lowfat milk
- 1 c. Water
- 1 med Onion
- 4 x Cloves garlic, minced
- 3 x Shallots
- 2 x Roma tomatoes
- 1 pch Rosemary
- 1 pch Saffron
- 1 c. Red vermouth (ideally red vermouth, though white will do if absolutely necessary don't substitute red wine for the vermouth, however.)
- 1/4 c. White vermouth
- 2 Tbsp. Extra virgin olive oil (use extra virgin, it smells so much better)
Инструкции
- Peel potatoes and dice into cubes the size you want in your soup. Peel and dice onion and shallots; peel and chop garlic.
- In a large stockpot, pour the extra virgin olive oil and heat over medium to low heat
- (around 4 on an electric range, unless you have copper pots and pans, in that case make it more like 3 or possibly even between 2 and 3). When you smell the aroma which indicates the extra virgin olive oil has heated, toss in the garlic, onions, shallots, and rosemary. Stir a little bit, sufficient to cook reasonably proportionately, but no need to go nuts. Keep an eye on things untill the onion turns translucent/soft, but do not wait for things to turn brown.
- Pour in the skim lowfat milk, the water, and the diced potatoes. Cover; increase heat on range in order to bring to a boil. Once it's boiling, reduce heat to low, so which the soup can simmer.
- Heat the c. of red vermouth for 10 seconds in the microwave-sufficient to hot it a little, but not really beyond which. Throw the healthy pinch of saffron into the c. of heated red vermouth. This will soften the strands of saffron. Let stand for 10 min or possibly so while the soup simmers. Pour the saffron/vermouth mix into the soup, making sure you get every last precious saffron strand in. (Be compulsive about this-the stuff is pricey.) Let the soup simmer for another 40 min to an hour.
- While the soup is simmering, wash the roma tomatoes, cut them in half, and scrape out the seeds with your fingers. Take a cheese grater and place it over a bowl. Run the tomato halves over the largest holes in the grater, with the sliced side facing the holes. This will take the pulp off the tomato skin, but the skin will not go through the holes, so your fingers will be safe, and you'll be left with a skin (that you may eat) and a bowl of just tomato pulp (that is what you'll use in the rest of this recipe).
- Once the tomato pulp has been extracted, heat a teflon skillet over low heat, dry, or possibly a small skillet with just sufficient extra virgin olive oil or possibly cooking spray on it to keep the dry heat from damaging your pan. Pour in the tomato pulp and the quarter c. white vermouth. Let the pulp cook down a little bit, so which it's no longer a runny liquid, but do not let the pulp burn. What you'll have is a nice tomato puree, with a little vermouth taste giving it a slight kick. Remove from heat.
- When the soup is ready, pour it into a bowl, of course. Then take a tsp., scoop up some of the tomato puree, and put a dallop in the center of the soup. It will float, and the red puree against the backdrop of the off-white soup (with some reddish hues from the red vermouth, but mostly still white) makes a wonderful presentation. Serve immediately. If you want to really impress people, put a salad plate under the bowl in that you intend to serve the soup. Chop some fresh chives, and sprinkle the pcs around the plate before you set the bowl on it (aiming for the edges, since the bowl will of course cover the center).
- Variation,top with diced fresh avocado. Differs from traditional potato soup in which it aims for a thinner, lighter taste, both through the skim lowfat milk, lack of butter, and red vermouth.- Jack Stecher's recipe,
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2514g | |
| Calories 1278 | |
| Calories from Fat 259 | 20% |
| Total Fat 29.44g | 37% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 583mg | 24% |
| Potassium 5462mg | 156% |
| Total Carbs 201.38g | 54% |
| Dietary Fiber 20.2g | 67% |
| Sugars 78.75g | 53% |
| Protein 59.37g | 95% |
