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Sopa de papas y pan

June 2016

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.

  • 550 grams of firm potatoes
  • 5 cloves of garlic
  • 100 grams of sliced bacon
  • 1.5 litres of vegetable stock (or 3 stock cubes)
  • salt, freshly-ground pepper
  • 16 big slices of traditionally-baked bread
  • 125 grams of grated cheese
  • 2 tablespoons chopped parsley

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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