Potato & Pasta Soup
If the particulars in the only soups you know from, are rich ostentatious ingredients like lobster and leeks, if recommended spices can only be found online from distant lands, if preparation takes more time than it took God the week or so he required to create Mother Earth, then you’re missing a whole world of simple, pastoral, comforting soups.
Big Teflon®-coated soup pot
¼ cup olive oil
2 big yellow onions, chopped
4 cloves of garlic, chopped fine
4 peeled baking potatoes, cut to the size of marbles
1 ½ quarts chicken stock
Bouillon (chicken preferably)
¾ lb. spaghetti, broken into ½ inch pieces
Extra virgin olive oil to drizzle on each bowl of soup
On the side, heat chicken stock and add bouillon to taste.
Put olive oil on medium heat in pot. When the oil is hot, add onions, stirring often until softened. Add garlic, making sure not to let it brown up. Then add the potatoes, with some salt and pepper, and let them cook until softened, but not cooked all the way through. Add the chicken stock/bouillon mix.
In 20 to 25 minutes the potatoes should be just about done. Then add the pasta until al dente. Taste and season as required. Drizzle a little good extra virgin olive oil over each bowl.
This is the safe part of serving a soup. If there’s too much liquid in the pot, you’re still in control of portion ratios when ladling into the bowls. Dig deep and get the main ingredients and add liquid in the bowls for desired consistency.
If there’s not enough liquid in the pot, add some stock and season accordingly.
The next pass, as a leftover, do the same. Maybe add some cooked chicken the next day to make a different soup.