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Potato potage


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.

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2009

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