Summer Potato Soup
2 Tablespoons Earth Balance
6 Cups Water
1 White Onion, chopped
1 Bay Leaf
Leaves from 5 Branches of Thyme
1 1/2 Pounds New Potatoes, chopped
1 Teaspoon Salt
4 Tablespoons Olive Oil
1 Pound Tomatoes, chopped
1 Cup Basil Leaves
White Wine to taste
1. Melt the Earth Balance in a soup pot with 1/2 cup water. Add the onion, bay leaf and thyme. Cook over medium for 5 minutes. Add the potatoes and salt. Stew for 5 minutes. Add the rest of the water and bring to a boil. Simmer until the potatoes are falling apart.
2. Warm a tablespoon of olive oil in the skillet. Add the tomatoes and cook over medium heat until the juice has evaporated and the tomatoes have thickened.
3. Combine 3 Tablespoons of oil and the basil leaves with at least 1 Tablespoon of white wine and salt to taste. Blend with an immersions blender or food processor until a pesto like sauce is made. Add more wine if necessary.
|Soup after mashing potatoes|
4. Mash the potatoes in the soup pot with a metal potato masher. Mix well, add the tomato sauce. Cook till heat through. Add the basil sauce and mix. Add pepper to taste.
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