Saturday, February 6, 2010

You say potato...

It's still rainy in sunny California, but I can't complain when my family in Baltimore has been housebound for days. I think this calls for soup again!

I have to admit, the shock of finding bathing suits in Target in February has me in full guilt mode as well. I've already strayed from my healthy eating resolutions and it's only February! I'm not giving up yet. My goal? A healthy soup that doesn't taste...healthy.

I'm starting with canned tomatoes that are a staple in my pantry. Being the self proclaimed potato preacher that I am, I combined the two to make a fabulous potato tomato soup. It's low fat AND good for you (the two don't always go together). It's also a great make ahead recipe which is always good.

And my food find today? An immersion blender!

I've had a Braun for almost 25 years and although it's still doing the job, I just wanted something sleeker. Newer. Prettier. So I graduated up to the Cuisinart stainless model. Bonus! It also comes with a small workbowl and blade that attaches to the base of the hand blender making it a small food processor as well. I can't imagine ever pouring hot liquid into my blender again! Once you use one of these babies you'll be hooked for life! I can honestly say it's one of my favorite cooking tools.

Potato Tomato Soup

Prep time: 15 minutes
Cook time: 1 hour

1 tbsp. olive oil
1 very large onion, chopped
2 ribs celery, sliced
2 cloves garlic, chopped
1 large russet potato, peeled and cubed
1 (32-oz.) package chicken stock or reduced-sodium broth
1 (29-oz.) can tomato puree, crushed tomatoes or diced tomatoes
2 tsp. dried basil
1 tsp. sugar
Sea salt and freshly ground pepper to taste
Freshly shredded Parmesan cheese

Heat oil in a large pot over medium heat. Add onion; cook for 10 minutes, stirring frequently, until onions are soft and golden brown. Sir in celery and garlic and cook for 5 minutes more. Add potato, stock and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Puree soup with an immersion blender or let cool slightly and puree in a blender or food processor. Transfer back to pot and add basil and sugar. Cover and cook for 15 minutes more; season with salt and pepper. Ladle into bowls and top with a generous sprinkle of Parmesan cheese. Serve with a crusty French bread and a green salad.

For extra nutrition, make this a Potato Tomato Soup Florentine by stirring in 2 to 3 cups of coarsely chopped fresh spinach.

1 comment:

  1. This sounds soo good, I can't wait to make it! You can't go wrong with a soup that just asks you to throw everything in and blend it up! Thanks!