A simple amalgam of potatoes and tomatoes, perfumed with rosemary.Who would have thought that this unexpected combination would deliver a delicious creamy soup.The potatoes cook and break down to a coarse yet creamy purée,while the tomatoes provide bright colour and a tart - sweet flavour.
The sundried tomatoes give it an earthy, smoky flavour which beefs it up, and if you add a Parmesan rind to the cooking it melts down, imparting a subtle complimentary tang.
4 tbsp extra-virgin olive oil
1 small onion finely diced
6 medium,red, ripe tomatoes, peeled,seeded and puréed coarsely
30g home made sundried tomatoes
1 tbsp finely chopped rosemary leaves
Flor de sal
3 medium russet potatoes, peeled and cut into dice
500ml vegetable stock
Parmesan rind (optional )
Place the olive oil and onion in a large saucepan.Cook over a low heat until the onion is tender and golden.Add the sundried tomatoes, tomatoes,rosemary and salt to taste. Cook at agentle simmer for 5 minutes.Add the potatoes and stir.Cook for a further 5 minutes.Add the stock and bring to a boil.Adjust to a simmer..As the potatoes become tender,break them up with the back of a wooden spoon until a coarse purée forms.
Cook the soup with the parmesan rind if using, for about 45 minutes,or until it is thick and the flavour deepens.Ladle into soup bowls and serve.