Potato potage

AT A GLANCE

  • Serves 4 people

This is a rib-sticking "curl up in front of an open fire" soup. The texture is perfect because the flouriness of the potato thickens the soup nicely.

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1.5 litres (6 cups) chicken stock
  • 600 gm floury potatoes, such as kennebec or coliban, coarsely chopped
  • 250 gm smoked pork ribs or bacon bones
  • 75 gm (1/3 cup) small green lentils
  • 1 tsp thyme leaves
  • To serve: extra-virgin olive oil and crusty bread
01   Heat olive oil in a large saucepan over medium-high heat, add onion and stir occasionally until golden (4-5 minutes). Add carrot and celery and stir occasionally until softened slightly (3-4 minutes), add stock, potato, ribs, lentils and thyme, bring to the boil, then reduce heat and simmer until lentils are tender and potato begins to break down (45 minutes-1 hour). Season to taste and serve drizzled with extra-virgin olive oil and crusty bread.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

RODNEY DUNN , GERALDINE MUÑOZ

FEATURED IN

Aug 2009

Aug 2009

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