Recipe: SOUP!
Smokey Roasted Potato Chowder
10 baby red potatoes
3 large garlic cloves
1 small red onion
1 red pepper
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) dried oregano leaves
¼ teaspoon smoked paprika or ½ teaspoon regular paprika
pinches of salt and pepper
10-oz can undiluted chicken broth
1. Preheat oven to 400F (200C),. Thickly slice unpeeled potatoes and place in a large bowl. Add whole garlic cloves. Cut onion into quarters. Coarsely chop pepper. Add both to potatoes. Drizzle with oil, then sprinkle with oregano, paprika, salt and pepper. Toss to evenly coat. Spread out on a large rimmed baking sheet. Roast in centre of oven until potatoes are very tender, 30 to 40 minutes.
2. Turn roasted vegetables and garlic into large saucepan. Add chicken broth and 2 soup cans of water. Cover and bring to a boil over high heat. Reduce to medium-low. Simmer, stirring occasionally so flavour develops, about ten minutes.
3. Ladle about 1/3 of soup into food porcessor. Whirl until smooth, then pour into a clean saucepan. Puree remaining soup in 2 more batches. Taste, then add more salt or paprika if needed. Soup will keep well covered and refrigerated up to 3 days, or frozen up to 3 months.
Nutrients per cup (250 ml): 3g protein, 5.7g fat, 18.1 g carbs, 381mg sodium, 132 calories
I just made this tonight, and just finished my second bowl. It's quite tasty, though I couldn't get my hands on smoked paprika. The red pepper shows up in the taste more than the potatos, which give it more texture than flavour. I ended up adding quite a bit of salt and extra paprika to my servings, but that might have just been a personal taste thing.
I also had to convince my dad that it was actually soup. He is not used to purreed soups. He thought it was gravy at first, but he did eat it! *g*
Once again, the recipe is from Chatelaine magazine.