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Zuppa alla Provinciale -- Potato Soup Recipes

Guest Author - Paula Laurita

On a crisp autumn day, share some quiet time with family, friends, and one of these great potato soup.

Zuppa alla Provinciale
Potato Soup Recipes

Recipe I

Ingredients

  • 4 large potatoes
  • 1 clove garlic, crushed
  • 1 cup cream
  • 2 Tbs butter
  • 2 Tbs olive oil
  • 2 yolks of eggs, beaten
  • 2 cups chicken stock
  • salt

Directions

  1. Boil the potatoes.
  2. After they are cooked, drain and mash the potatoes roughly.
  3. In a soup pot, combine the potatoes with the butter, olive oil, garlic, a pinch of salt, and cream.
  4. Over a medium heat bring to a simmer, but do not boil. Cook until the soup is thick.
  5. Add the yolks of the two eggs to form it into a paste.
  6. Add the stock and simmer for 10-15 minutes.
  7. Serve in bowls with crusty bread.

Recipe II

Ingredients

  • 4 large potatoes, cut into small cubes
  • 1 shallot, minced
  • 1 cup cream
  • 1 cup milk
  • 4 Tbs olive oil
  • 2 cups chicken stock
  • salt
  • several leaves fresh basil, roughly chopped
  • Pecarino-Romano cheese, freshly grated

Directions

  1. Boil the potatoes.
  2. After they are cooked, drain thoroughly.
  3. In a soup pot, combine the potatoes with the olive oil, shallot, a pinch of salt, cream, and milk.
  4. Over a medium heat bring to a simmer, but do not boil. Cook until the soup is thick.
  5. Add the stock and simmer the soup for 10-15 minutes.
  6. Stir the basil into the soup right before serving.
  7. Garnish the individual servings of soup with Pecarino-Romano cheese.

Note: The potato is not the first association one makes when thinking of Italian cooking. The potato was first introduced to Italy in the 16th century, and while it was eaten it didn't become a staple of the Italian diet. Today, there are many great Italian recipes that feature potatoes.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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