A tomato soup, to be exact. I was wandering through Foodgawker (my secret addiction is food porn) and I saw this soup at Lucullian Delights, a lovely ex-pat blog focused on Italian cooking. I have stopped by here before, but I just happened to have all the ingredients for this wonderful soup in my fridge, so I threw it together yesterday. Then, after finishing it off this evening, I made aother pot that is bubbling away on the stove ready for lunch tomorrow.
I have changed the soup a bit from her, I am sure more authentic: Minestra di Pomodori, Patate, Aglio e Timo.
A bunch of potatoes, peeled and sliced relatively thinly, cross wise if large.
500 g. tomato passierte
about two cups of water
lots of garlic cloves, diced
4-6 large tomatoes that actually smell like tomatoes, diced (I use a super dicer that makes it a joy)
a punnet of white mushrooms, sliced moderately thinly.
fresh thyme or dried thyme that is still strong (should smell strongly or discard and repurchase)
extra virgin olive oil
In a large low pot, place potatoes and garlic with olive oil to allow easy sauteeing without burning. Generously salt and pepper. Sautee until the garlic smells great and potatoes appear a bit cooked. Add mushrooms, toss until coted with olive oil (add more as needed), salt and pepper again. Cook until mushrooms appear a bit wilted.
Add passierte tomatoes (basically, boxed pureed tomatoes) and water, add 2T (or more to taste) of thyme, 1T oregano, some parsley. Simmer for 30-40 minutes.
Serve, salt and pepper as needed. Yum!