Greek Taste > Cooking with rosemary July 9, 2006
Posted by grhomeboy in Food Greece, Recipes.trackback
How a little plant adds lots of flavor in my cooking
A small ashy-looking evergreen nestles between some willowy lavender and sweet-scented thyme in my back yard. It’s a rosemary bush. I can’t walk past it without running my fingers through it, then bringing my hand to my face to breathe in that heady, rich scent that sets it apart from all other herbs.
The ancient Romans considered it sacred, the Greeks decorated statues with wreaths of the herb and the Egyptians used it in cleansing rituals.
All that . . . and it tastes good, too. No wonder it’s one of my favorite herbs.
This potato soup is a long-time favorite. I add plenty of fresh-snipped rosemary and some red pepper puree for a little added brightness. It’s a breeze to make and a perfect way to use summer’s bounty of tomatoes.
Be sure you leave this soup a bit lumpy. Some wonderful texture makes a big difference.
Potato-Tomato Soup with Rosemary
Serves: 4
1 small onion
4 tablespoons olive oil
8 plum tomatoes
3 teaspoons chopped fresh rosemary
2 large potatoes
Water
2 tablespoons red pepper puree (optional)
Salt and fresh cracked black pepper to taste
Peel and dice the onion. In a soup pot, cook the onion in olive oil over a medium heat until tender. Rough chop the tomatoes. Add the tomatoes and rosemary to the onion and simmer for about 5 minutes, stirring to prevent scorching.
Peel and chop the potatoes into 1 inch cubes. Stir them into the pot and cook for about 5 minutes. Add water, as needed, to reach a stewlike consistency. (Start with about 1-1/2 cups and work up from there.) Continue simmering.
When the potatoes are cooked through, use a potato masher, immersion blender or serving fork to break them up into a lumpy consistency. Stir in the red pepper puree, if desired. Continue simmering for about 30 minutes to develop the flavor, adding more water as needed to keep the desired thickness. Add salt and pepper to taste. Garnish with a little more fresh snipped rosemary. Serve hot.
grhomeboy
Comments»
No comments yet — be the first.