Even better made a day ahead, this beautifully colored soup is worth the wait. Its texture is soothing, its flavors distinctive. For a light lunch, serve it cold or hot with fresh bread and a garden salad.
- 5 medium-large potatoes
- 1 large onion
- 8 garlic cloves, lightly mashed
- 1/4 cup chopped chives
- 2 tablespoons olive oil
- 6 cups chicken broth
- Salt and freshly ground pepper to taste
- 1/2 cup half-and-half or milk
- 2 ripe medium tomatoes
- 1/3 cup fresh basil leaves
- 1/3 cup pine nuts
1. Peel the potatoes and onion, and cut them into quarters. Place them in a stockpot with the garlic, chives, olive oil, and broth. Bring to a boil; reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
2. With a slotted spoon, transfer the potatoes, onion, garlic, and as many chives as will follow into the food processor. Puree until smooth.
3. Return the puree to the broth and add salt and pepper. Stir in the half-and-half and chill.
4. Before serving, slice the tomatoes in half crosswise and squeeze out the seeds; dice the flesh and set it aside. Chop the basil. Lightly toast the pine nuts in a dry skillet or in a pan in a 350°F oven.
5. Pour the chilled soup into individual bowls or, if you’d rather serve it hot, reheat but do not boil, then pour into bowls. Garnish the centers with the diced tomatoes, chopped basil, and toasted pine nuts, and serve at once.
Per serving: calories, 277; fat, 11 g; cholesterol, 7 mg; sodium, 678 mg
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Garden Hard, Eat Hearty: Burn Calories While Gardening