Wine and Food Matcher

Sunday, October 16, 2011

Recipe: Corsican Garlic-Potato Soup

My husband, if you recall from the last post, wasn't feeling particularly well the day of our culinary adventure. It was quite providential I'd planned this soup. It makes for a nice, simple alternative to chicken soup for soothing scratchy throats. The flavors are much milder than say a French onion soup, so if you want a big garlic flavor I recommend using more than the one bulb of garlic called for in the recipe.


Peel the potatoes

Slice and cube (put into a bowl of water to prevent browning)

Crush the garlic with the flat of a butcher knife, but do not chop or mince



Some water and olive oil



Sprinkle in the fresh herbs



Simmer, partially covered, then add some stock to egg yolks and return to pot to thicken

Serve over a thin slice of bread with some garlic toast on top


I adapted the recipe from two sources, Corsican Cuisine by Arthur L Meyer and the website soupsong.com

3 potatoes, peeled and cut into small cubes
1 head of garlic,
cloves peeled and crushed
5 Tablespoons olive oil, divided into 2 and 3
5 cups water
1 fresh bay leaf (or two dried)
2 leaves sage
2 egg yolks
1 or 2 soft-cooked eggs (optional)
4 thick slices of crusty hearty bread
salt, to taste (trust me, this is very necessary!)
grated hard cheese (optional)

Peel and cube potatoes and place in water to keep from browning.
Peel and crush garlic.Heat the 3 tbls oil in a large saucepan, add the potatoes and garlic and saute to release the aromas but do not brown. 
After a few minutes add the water. Stir in the herbs and 2 Tbls olive oil and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes or until the potatoes are tender.
Remove the garlic and herbs reserving the garlic. Beat two egg yolks with some hot stock. Slowly add to soup whisking. Lower heat and allow to thicken while stirring constantly: DO NOT BOIL. Season with salt to
taste.
Make garlic butter from the reserved garlic and spread on bread. Toast. 
Place plain, thin the slices of bread in the bottom of flat soup plates and ladle the soup over each.  Top with toast spread
with reserved garlic and a soft-cooked egg is optional but authentic. Sprinkle each thickly
with the grated cheese if desired.

2 comments:

  1. it's about that time, time to start making huge crocks of tater soup! this is a new twist on it for me, but i'm sure it's equally satisfying!

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  2. It was pretty satisfying. My favorite potato soups are still Cheese Potato Soup and Baked Potato Soup.

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