Difficulty Level Easy
I had this basket of lovely potatoes from my vegetable lady sitting on my cupboard and I wanted to use them in a soup that would be different from my regular potato soup recipe. I've been trying a lot of recipes from Roast Chicken and Other Stories by Simon Hopkinson and there was an interesting sounding recipe using potatoes and ripe tomatoes, which I also happened to have.
It being the middle of my lazy month at the cottage, I didn't bother peeling the potatoes or the tomatoes, nor did I strain the soup when it was done. The overall effect was a little more rustic than Mr. Hopkinson intended, I'm sure, but it was really good nonetheless. The potatoes I have aren't very starchy at all and they pureed beautifully without getting the gluey texture you sometimes end up with. This, like everything else I have tried in this delightful cookbook, is worth making again.
|1||large white onion, finely chopped|
|1 1/2 lbs||new potatoes, washed, scraped and coarsely chopped|
|1/2 lb||very ripe tomatoes, skinned and chopped|
|4‑5 tbsp||olive oil|
|a small bunch of basil, leaves only|
|red wine vinegar, to taste|
|freshly ground white pepper|