Cooking: Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup

 

Today, one of Elizabeth David’s Divine Dishes. A Soup for late Summer and Early Autumn through Winter. Freeze tomatoes in Autumn so that you can make this soup in Winter.

Feel free to browse other recipes from our Retro Recipes series. Our Soup recipes are here and here. Explore our French recipes here and here. You might also liked our Potatoes recipes here and here.

Potage Crème de Tomates et de Pommes de Terre (Cream of Tomato and Potato Soup)

This is so simple and cheap, but beautiful. Elizabeth David claims that you can taste the butter, cream and each vegetable.

2 leeks, white part only, very finely sliced 500g tomatoes, roughly chopped 750g potatoes, peeled and diced
45g butter a little cream parsley, finely chopped
sea salt and freshly ground black pepper 1 tspn or so sugar (depending on the tartness of the tomatoes) 0.75 l water

Melt butter in a heavy saucepan over low heat. Before it has bubbled put in the finely sliced leeks and let them just soften in the butter. The success of the soup depends on this first operation. If the butter burns or the leeks brown instead of just melting, the flavour will be spoilt.

Add the roughly chopped tomatoes and let them cook until they start to give out their juice. Add the diced potato, salt and sugar. Cover with water.

After the soup comes to the boil, simmer steadily but not too fast for 25 minutes or until potatoes are well cooked. Blend well, return the purée to a clean saucepan and reheat. Add some cream which has been boiled, to avoid curdling. If the soup is too thick, add some more water or milk. Serve with parsley.

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