Soup.gif (11219 bytes)ZUPPA di PATATE e POMODORO

(Potato and Tomato Soup)



1/4 Cup Extra virgin olive oil
1 Oz. Pancetta (bacon can substitute)
2 Med. Onions - chopped fairly small
2 Cloves Garlic - chopped
3   Potatoes - previously baked & cubed
1 14 Oz. Can Chopped tomatoes
2 Cups Milk - whole or 2%


Add the olive oil to an 8 quart stock pot. Chop the Pancetta into small pieces.  Add the onions, garlic and Pancetta to the pot in which the soup will be made.  Sauté for 2-3 minutes on medium high heat.  Add the potatoes and let the mixture cook without water for another 2-3 minutes. 

Once the onions and garlic are translucent, and the potatoes have taken on the flavor of the onion and garlic mixture, add 4 cups of water, the tomatoes and stir.  Cook gently for about 30 minutes, then add the milk.  Simmer gently for another 2-3 hours.  The soup can be eaten at anytime during this period.  We like a long slow simmer, but if you don't have the time, eat it after the milk has been in the pot for 30-45 minutes.

Serve with a crusty Italian bread.  If desired, grill the bread and place it in the bowl before the soup.  Ladle the soup over the bread, let sit for 3-4 minutes and eat. The bread makes the soup thicker and more hearty.

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Last updated on: 06/03/99 12:51:26 AM