Guest guest Posted December 2, 1999 Report Share Posted December 2, 1999 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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