Moldovan Potato - Cheese Soup (Moldavsky Sup Iz Syra I Kartophelya)
This is a soup for potato-lovers, traditionally made with aged brynza, a
hard ewes cheese. You can use Cheddar, but the results will not be as
authentic.
Serves: 6
50g/2 oz unsalted butter
2 large onions, finely chopped
3 large carrots, chopped
2 large potatoes, peeled and chopped
1/4 tsp sweet paprika
Large pinch of cayenne pepper
1 Tbsp finely chopped parsley
1.25 ltrs/2 pt chicken stock
225g/8 oz ewes cheese (Basque Ektori or similar) or Cheddar
Salt and freshly ground black pepper
Finely snipped chives
Melt the butter in a large saucepan over medium heat. Add the onions and
carrots and saute gently for about 20-25 minutes, until they are tender
and lightly colored. Stir in the potatoes, spices and parsley, then add
the chicken stock and bring to the boil. Reduce the heat, cover, and
simmer for 30 minutes, or until the potatoes are soft. Strain the soup
into a bowl and puree the vegetables in a blender or food processor with a
little of the stock until smooth. Return the puree to the saucepan and add
as much stock as necessary (about 1 litre/1 3/4 pt) to obtain a good
consistency. Set the soup over low heat and stir in the cheese. Continue
stirring until it has dissolved into the soup, but do not allow to boil.
Adjust the seasoning to taste and serve immediately in individual bowls,
topped with the snipped chives.
Source: Russian Regional Recipes, by Susan Ward.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/