Monday, 20 February 2017

Sopa de tomates secos ao sol com alecrim e batatas

A simple amalgam of potatoes and tomatoes, perfumed with rosemary.Who would have thought that this unexpected combination would deliver a delicious creamy soup.The potatoes cook and break down to a coarse yet creamy purée,while the tomatoes provide bright colour and a tart - sweet flavour.
The sundried tomatoes give it an earthy, smoky flavour which beefs it up, and if you add a Parmesan rind to the cooking it melts down, imparting a subtle complimentary tang.

4 tbsp extra-virgin olive oil
1 small onion finely diced
6 medium,red, ripe tomatoes, peeled,seeded and puréed coarsely
30g home made sundried tomatoes
1 tbsp finely chopped rosemary leaves
Flor de sal
3 medium russet potatoes, peeled and cut into dice
500ml vegetable stock
Parmesan rind (optional )

Place the olive oil and onion in a large saucepan.Cook over a low heat until the onion is tender and golden.Add the sundried tomatoes, tomatoes,rosemary and salt to taste. Cook at agentle simmer for 5 minutes.Add the potatoes and stir.Cook for a further 5 minutes.Add the stock and bring to a boil.Adjust to a simmer..As the potatoes become tender,break them up with the back of a wooden spoon until a coarse purée forms.
Cook the soup with the parmesan rind if using, for about 45 minutes,or until it is thick and the flavour deepens.Ladle into soup bowls and serve.

No comments:

Post a Comment