5 - 10 Minutes
45 Minutes - 1 Hour
2 Portions (Entrée Bowls)
On every Tuesday, after work my husband has his football matches, which go on till about 10 in the night. We start our day early too, at around 5.30 and in spite of being Indians, we really don't like spicy food or masala food for dinners.
That's why, every tuesday is a soup night or a very light dinner night.
This soup is like soul food. Just one spoon full of it and all you want to do is close your eyes and relish the gorgeous taste! Baking the potatoes in the oven gives it a nice, slightly smoky taste. And the end result of puréed potatoes and milk combination is lip-smacking!
Hope you relish it as much as we did.
6, medium, cubed
1, medium, chopped
6 cloves, crushed
Preheat the oven to 220 Deg C.
Chop the onion and garlic.
Peel and cut the potatoes in cubes. Put them in a baking tray, sprinkle half the Olive Oil and add all the pepper. Stir well to spread the oil and pepper evenly.
Bake for 25 minutes.
Keep aside a few roasted potato cubes for garnish.
In a casserole, heat the remaining Olive Oil and sauté the chopped onions and garlic.
Add the chicken stock and water and bring to a boil.
Reduce the flame and allow to cook for 20 minutes
Once it cools down, purée the whole mixture and return it to the casserole on a slow flame.
Add the milk, and allow the soup to boil first.
Then adjust the seasonings.
Serve garnished with roasted potato cubes.