Name: Potato potage
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 onions, thinly sliced; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 1.5 litres chicken stock (6 cups); 600 gm floury potatoes, such as kennebec or coliban, coarsely chopped; 250 gm smoked pork ribs or bacon bones; 75 gm small green lentils (1/3 cup); 1 tsp thyme leaves; To serve: extra-virgin olive oil and crusty bread

Potato potage

Australian Gourmet Traveller magazine recipe for potato potage.

Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

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.

Ingredients

2 tbsp olive oil

2 onions, thinly sliced

2 carrots, finely chopped

2 celery stalks, finely chopped

1.5 litres chicken stock (6 cups)

600 gm floury potatoes, such as kennebec or coliban, coarsely chopped

250 gm smoked pork ribs or bacon bones

75 gm small green lentils (1/3 cup)

1 tsp thyme leaves

To serve: extra-virgin olive oil and crusty bread

Method

Main

1.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.

Styling by Geraldine Muñoz

Styling by Rodney Dunn