History Cookbook: Potato Soup
About this recipe
Healthiness : (15 votes)
Difficulty: 
Preparation Time: 20-30 minutes chopping, peeling, blending
Cooking Time: 25 minutes, then 15 minutes.
Number of servings: 4
Serving suggestions: Serve with toast 'sippets', these are trianges of toasted bread.

Preparation Time: 20-30 minutes chopping, peeling, blending
Cooking Time: 25 minutes, then 15 minutes.
Number of servings: 4
Serving suggestions: Serve with toast 'sippets', these are trianges of toasted bread.
This is a sophisticated soup. It can be served very thick, almost like a sauce or thinned down with more stock like a modern soup. The herbs and spices blend to give it quite a spicy flavour.
One version has cream and cottage cheese blended together and added at the end to make a very rich and luxurious soup for a dinner party or fine table. Our version is a little more basic but still rather lovely.
Georgian society had begun to create many subtle dishes, using a great many ingredients in one dish. One version of this soup has 22 different ingredients.
Ingredients
- 6 cups potato diced
- 1/2 cup onions, chopped small
- 1/4 cup spring onions (scallions) chopped
- 1 cup apple sauce
- 1/4 cup apple juice
- 3 cup chicken stock
- 1/4 tsp cumin
- 2 tsp dry mustard
- 1/2 tsp white pepper
- 1 tbsp chopped driedhot pepper flakes (chilli)
- 2 tsp salt
- 1 tsp dried dill
- 1 tbsp chopped parsley, fresh
- 3 tbsp carrots or parsnips julienned (cut into little sticks)
It is not easy to convert cups to grams, as the first is a measure of volume not mass.
A rough guide is 1 cup=136g or 4.8 oz , however our suggestion is to use a small teacup as your measure if you don't have a set of measuring cups.Equipment
- Cup
- Measuring jug
- Teaspoon
- Tablespoon
- Knife
- Chopping board
- Heavy based pan
- Food blender
- Bowl
Making and cooking it

- Measure out the spices and herbs. Chop any fresh herbs you are using
- Mix the herbs and spices. You may need to grind these in a mortar to break them up inro a coarse powder
- Put half of the spice mix into a heavy based pan with all the vegetables, except 2 cups of potatoes
- Cook on high for a few minutes but don't allow the mixture to burn. It helps to keep stirring
- Add the apple juice and the apple sauce
- Cook for 2-3 minutes then add the stock and the rest of the spice mix
- Cook for a further 12 minutes
- Remove from the heat and blend/liquidise until smooth
- Return to the saucepan and add the last 2 cups of potatoes, bring to the boil, reduce the heat to low
- Stir, cover and cook for 15 minutes. (You can add more stock at this point, if needed)
- Serve hot

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Name: Kamryn | 13th January 2012 |
I guess finding useful, reliable information on the internet isn't hopeless after all. |
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