Name: Brigitte Hafner: Creamy salt cod and potato soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 1 kg salt cod, soaked in cold water for 36 hours, changing water 4 times; 80 ml (1/3 cup) olive oil; 1 onion, finely chopped; 3 inner celery stalks and leaves, finely chopped; 2 garlic cloves, finely chopped, plus 1 extra halved; 800 gm floury potatoes, such as spunta, cut into small pieces; 250 ml (1 cup) pouring cream; 4 slices crusty bread, such as ciabatta; For drizzling: extra-virgin olive oil; To serve: coarsely chopped flat-leaf parsley

Brigitte Hafner: Creamy salt cod and potato soup

Australian Gourmet Traveller recipe for Brigitte Hafner's creamy salt cod and potato soup.

Serves 4

Prep

30M

Cook

45M

Total

1H 15M

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You’ll need to begin this recipe two days ahead.

Ingredients

1 kg salt cod, soaked in cold water for 36 hours, changing water 4 times

80 ml (1/3 cup) olive oil

1 onion, finely chopped

3 inner celery stalks and leaves, finely chopped

2 garlic cloves, finely chopped, plus 1 extra halved

800 gm floury potatoes, such as spunta, cut into small pieces

250 ml (1 cup) pouring cream

4 slices crusty bread, such as ciabatta

For drizzling: extra-virgin olive oil

To serve: coarsely chopped flat-leaf parsley

Method

Main

1.Remove bones from salt cod, coarsely flake and set aside (discard skin and bones). Heat olive oil in a large saucepan over medium-high heat, add onion, celery and garlic, sauté until soft and translucent (8-10 minutes). Add salt cod, potato and enough cold water to just cover and simmer until potato is very tender (25-30 minutes). Add cream, then process with a hand-held blender until very smooth. Season to taste and keep warm.

2.Meanwhile, preheat a grill to high. Drizzle bread slices liberally with olive oil and toast until golden (1-2 minutes each side), then rub with cut-side of garlic clove. Place a garlic croûton in the base of each serving bowl, ladle over soup, sprinkle with parsley and season to taste with freshly ground black pepper. Serve with extra croûtons if you like.

This recipe is from the August 2009 issue of .
Notes

Brigitte Hafner

Styling by Emma Knowles

Styling by Kirsten Bookallil

Ingredients

Method

Main

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