Like in many Southern European countries, in Argentina the potato is used as a vegetable. In this soup from Argentina, the potato is the only vegetable. With big slices of bread, the soup is a delicious winter dish, it’s a bit like onion soup….. but then slightly different.
Soup, serves 4. Preparation time approx. 20 minutes.
Peel the potatoes and cut into not too small cubes. Peel the cloves of garlic. Heat a big saucepan and fry the slices of bacon on a moderate heat until crisp. Remove the bacon from the pan. Lower the heat. Press out the garlic into the pan and gently fry in the bacon fat for 1 minute. Add the stock. Bring to the boil. Add the potato and cook for about 7 minutes until firm but done. Season the stock with salt and pepper.
Meanwhile, toast the slices of bread (under the grill or in a toaster). Break the bread into pieces and divide them onto 4 plates. Ladle the soup over the bread and immediately sprinkle with the grated cheese. Put bacon and parsley on top.
Tip: Put the plates or bowls briefly under the grill so the cheese melts even better.
Ingrid van den Arend
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