Potato soup

Hot potato soup is a perfect for lunch on a windy and rainy day. I got the idea from allrecipes, but changed the recipe a bit, as I did not have all the ingredients it called for. I was a bit sceptical at first, as I had never made such a soup before – the recipe demanded pureeing some of the soup and then mix the puree with the remaining soup. I’m glad though that I tried, because this might easily be one of my favoruite soups. It takes quite some time to prepare it, so you better have an hour or so, if you want to make sure you’ll have a perfectly cooked soup.

50 g margarine

1 onion, chopped

1 l water

2 large carrots, chopped

3 potatoes, peeled and cubed

500 ml chicken broth

70 g penne pasta

1 red bell pepper, diced

100 g broccoli florets, broken into bite size pieces

1 tbsp chopped fresh parsley

3/4 tsp dried thyme

2 tbsp all-purpose flour

200 ml milk

2 tablespoons soy sauce

 

# Chop the vegetables and set aside. In a large saucepan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.

# Bring water to boil in another saucepan. Add carrots, potatoes, bell pepper and chicken broth. Cook for 15 minutes.

# Add broccoli florets, parsley, thyme and cook for an additional 5 minutes.

# In a food processor or blender, puree 300 ml of  cooked soup and return to stock pot. Add pasta and continue simmering at low heat.

# In a small mixing bowl, mix together flour and milk. Add mixture to the cooked onions and mix well. Add onion mixture to soup and stir.

# Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot with grated parmesan. The latter gave the soup a good kick, in terms of taste and looks.

So this is a no-meat soup, unusual for me (I usually stick meat in every dish I can), but totally worth the effort. I would maybe add some garlic the next time but other than that I was suprised by the nice flavour of this soup. As said above – I’m glad I tried it!