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Title: Florentine Potato Soup
Yield: 6

Ingredients

      1 kg potatoes; peeled (2lb)
      1 l  water or chicken or
           -vegetable stock; (1 3/4 pin
    500 g  ripe tomatoes; chopped (1lb)
    1/2 lg or 1 small onion; chopped
           -finely
      1    carrot; chopped finely
      1    celery stick; chopped finely
      1    a small handful of fresh
           -parsley an; d, chopped
      1    ; basil
      5 tb extra virgin olive oil; (5
           -to 6)
      1    salt and pepper
      1    crusty bread; to serve

Instructions

Put the potatoes in a large saucepan with the water or stock and a little
salt. Bring to the boil and cook for 8 minutes, then add the tomatoes,
onion, carrot, celery and herbs. Reduce the heat, cover and simmer until
the potatoes have turned to pulp.

Remove the soup from the heat, leave to cool slightly, then push through a
food mill or sieve into a large bowl. Return the soup to the saucepan and
add salt and pepper to taste, then stir in the olive oil and heat through
briefly, without cooking the oil. Serve hot with plenty of crusty bread.

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Converted by MM_Buster v2.0l.

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