Newspaper article The Christian Science Monitor

Bistro Potato Soup with Tapenade

Newspaper article The Christian Science Monitor

Bistro Potato Soup with Tapenade

Article excerpt

Bistro Potato Soup With Tapenade "A versatile soup, it can be made with any combination of stock and garnishes; seafood stock with shrimp or fish and asparagus stock with blanched asparagus tips and watercress pure are two of our favorites," writes Caprial Pence in her most recent book, 'Caprial's Soups & Sandwiches.'

2 tablespoons olive oil

3 medium onions, julienned

6 cloves garlic, minced

5 pounds red or yellow potatoes, peeled and cut into large dice

9 cups chicken stock (preferably homemade, although good-quality canned stock is fine, too)

2 tablespoons balsamic vinegar

1 teaspoon hot pepper sauce

1 pound Gorgonzola, crumbled

Salt

Freshly ground black pepper

Tapenade (recipe follows)

Heat the olive oil in a large stockpot over medium-high heat until hot. Saut the onions and garlic until tender, 5 to 8 minutes. Add the potatoes and stock, and bring to a boil. Reduce the heat to low. Cover the pot and simmer 25 to 30 minutes, or until the potatoes are tender. …

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