Peasant soup
Hungarian potato and sweet potato soup
Serves 4
From a vegetarian cookbook.
*
7 cups vegetable stock
3 fist-sized Yukon Gold potatoes, peeled and chopped
2 medium sweet potatoes, peeled and chopped
1½ tsp vegetable oil
1½ tsp olive oil
1 large leek, roots removed, split, well washed, and chopped
1½ tbsp Hungarian sweet paprika
1 cup low-fat milk
1 tbsp dried dillweed
¼ teaspoon tamari or soy sauce
freshly ground black pepper
salt to taste
50g Neufchatel cream cheese, cut into small pieces
minced fresh parsley or dill
First
Bring 6 cups of the stock to a boil in a large soup pot. Drop the potatoes
and sweet potatoes in and reduce the heat to a medium simmer. Half-cover and
let the potatoes cook until tender, about 15 minutes.
Second
Meanwhile, heat the oil and butter in a skillet. Add the leek and toss, stir-frying
until it is limp and slightly browned, about 5 minutes. Sprinkle with the
paprika and stri-fry for another 1 to 2 minutes, stirring. Add the remaining
1 cup of stock and stir to deglaze. Add this mixture to the simmering potatoes
and stock. Add the milk, dill, tamari, pepper, and salt. (Since it takes a
while for the full dill flavor to emerge, if you are serving the soup right
away, you might want to add more dill; if it will sit for an hour or be reheated
the next day, this amount is adequate.)
Third
Lower the heat under the soup and add the pieces of cheese. Stir vigorously
until the cheese melts into the soup. Adjust seasonings to taste. Garnish
with parsley or dill and serve hot.