I love soup. One of my favourite folk tales is Stone Soup, where the travellers trick a whole community into donating ingredients for soup which they all share. Anyway, it’s been raining incessantly and I’ve been thinking about the soup place on Degraves St in Melbourne with the giant vats of the best soups. Anyone who has visited me in my new home knows all I do these days is stay indoors, wear (ugly) floral maxi dresses and cook. I love making things that require only a handful of ingredients, so anything on Martha Stewart is out. I’ve been making up all the recipes. Cooking by intuition. Farfalle with coriander and walnuts, salami sandwiches with avocado and pesto, tumeric and cumin roasted cauliflower. Yesterday I listened to Manu Chao, thought of Rushad and made potato soup. It was pouring outside and my house was so lovely and breezy, that it just seemed apt. I simmered it for a good hour or so but it was so melty and delicious and worth it. It was also really filling. I made up the recipe so I thought I’d type it out so I could remember it for the future. I miss this boy with all my heart.
Serves 2
Ingredients:
5 floury large potatoes
half a cube of chicken or vegetable stock (or make your own)
3 onions
4 garlic cloves
butter or olive oil
cracked pepper
Wash, peel, dice and bring the potatoes to boil covering them with enough water. Peel and add the cloves of garlic.
Saute the onions in butter or oil over medium heat until they soften slightly and even char a wee bit. Add it to the pot and simmer. Add more water if levels get too low. Stir occasionally.
It’s done when it has a creamy consistency. Mash with a fork or potato masher until the soup is as smooth as you’d like. Taste and season.
Stir through more butter, or a spoonful of wasabi, or add tobasco if you’d like. Serve with some crusty bread.
EAT.
LISTEN.
Ha, was hoping you would put up the recipe! The day you tweeted about the soup, I wanted to reply saying please do a blog post about it, but then for some reason didn’t. Thanks!