Smoky Tomato Soup
INGREDIENTS:
New or waxy textured Potatoes.
-potatoes (such as Red 2 lb New potatoes
-chieftans) are fine, but 1/4 c Sun dried tomatoes,
sm Finger shaped potatoes are -coarsely chopped
-the best. Avoid starchy 1 T Chopped chives or green
-baking -onions
New or waxy textured Potatoes.
-potatoes (such as Red 2 lb New potatoes
-chieftans) are fine, but 1/4 c Sun dried tomatoes,
sm Finger shaped potatoes are -coarsely chopped
-the best. Avoid starchy 1 T Chopped chives or green
-baking -onions
--DRESSING-----
1/4 c Extra virgin olive oil 1 ea Clove garlic, minced 2 T Cider vinegar or white wine 1 t Dijon mustard -vinegar 1/2 t Salt
Scrub potatoes, cut into bite sized pieces. In large saucepan, bring 1/2 cup of the water just to a boil. Cook the potatoes for about 15 minutes, or until fork tender. Drain and let stand while preparing dressing. For the dressing, whisk together the oil, vinegar, garlic, mustard and salt. Add tomatoes to potatoes, and then drizzle dressing over top. Toss gently to cover completely and allow to cool. Before serving, sprinkle with chives or chopped green onions. Origin:
1/4 c Extra virgin olive oil 1 ea Clove garlic, minced 2 T Cider vinegar or white wine 1 t Dijon mustard -vinegar 1/2 t Salt
Scrub potatoes, cut into bite sized pieces. In large saucepan, bring 1/2 cup of the water just to a boil. Cook the potatoes for about 15 minutes, or until fork tender. Drain and let stand while preparing dressing. For the dressing, whisk together the oil, vinegar, garlic, mustard and salt. Add tomatoes to potatoes, and then drizzle dressing over top. Toss gently to cover completely and allow to cool. Before serving, sprinkle with chives or chopped green onions. Origin: