Catalina Soup

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Another good soup from Laurel's Kitchen, a book I keep going back to:

 

* Exported from MasterCook *

 

Catalina Soup

 

Recipe By : The New Laurel's Kitchen

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion

1 clove garlic

1 tablespoon oil

1/4 cup tomato paste

4 cups water or stock

2 large potatoes

1/2 teaspoon oregano

1 teaspoon salt

black pepper

handful of fresh chopped coriander leaves

1/2 cup grated jack cheese -- up to 1 cup

 

Like all often-made favorite dishes, this soup adapts to the needs of the

day. For tomato paste, you can use tomatoes-or less, or much more-and the

amount of potatoes can go up or down to make the soup heartier or lighter.

 

Chop the onion and saute it and the garlic in oil until the onion is soft;

then crush the garlic with a fork. Add the tomato paste and water or stock,

stirring to mix. Bring to a boil. Meanwhile, cut potatoes into 1/2 " cubes

and add to the soup pot. Simmer until potatoes are tender but not mushy.

Add oregano, salt, and pepper (if you used seasoned broth, you may want less

salt). Just before serving, stir in the coriander leaves, if desired, and

the cheese. Makes about 7 cups, a meal for 4 or more.

 

VARIATION: Before adding cheese and coriander, stir in a quart of chopped

fresh spinach or tender chard leaves. Simmer just until tender.

 

Converted by MC_Buster.11 Mar 99

 

 

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