Title: Spanish Potato Onion Soup
Categories: Soup Vegetarian Main
Yield: 1 Servings

4	md	Onions, halved and thinly sliced (about 4 cups)
2	tb	Olive oil
4	c	Water
2		Or 3
2	ts	Paprika
1	ts	Fresh thyme (OR 1/2 teaspoon dried)
2	lg	Bay leaves
1/4	c	Dry sherry
1	ts	Salt
1/4	ts	Ground black pepper Saffron Fresh parsley sprigs Pimiento st

Saute the onions in the oil in a soup pot over medium heat, stirring occasionally to prevent sticking. While the onions cook, bring the water to a boil in a separate pan. Cut the potatoe in half lengthwise, then cut each half crosswise into 1/4-inch slices. Keep the slices together and cut them in half again lengthwise to make wedge shaped pieces.

When the onions are translucent, add the paprika, thyme and bay leaves; saute for 1 minute. Pour the boiling water into the onion mixture, then add the potatoes, sherry, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for about 10 minutes. Crumble in a pinch of saffron and continue to cook until the potatoes are tender. Remove the bay leaves.

Garnish each bowl of soup with a sprig of parsley and a strip of pimiento. Add a dash of Tabasco or a pinch of cayenne if you wish.

Makes 4 servings.

Per 8-ounce serving: 113 calories; 1.8 g protein; 4.3 g fat; 16.7 g carbohydrate; 332 mg sodium; 0 mg cholesterol.

[Moosewood Restaurant Cooks at Home; The moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}]

Posted by Fred Peters.

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