Florentine Potato Soup
| Yield: | 6 servings |
| Categories: |
| 1 | kg | Potatoes; peeled (2lb) |
| 1 | l | Water or chicken or vegetable stock; (1 3/4 pints) |
| 500 | g | Ripe tomatoes; chopped (1lb) |
| 1/2 | lg | Or 1 small onion; chopped finely |
| 1 | Carrot; chopped finely | |
| 1 | Celery stick; chopped finely | |
| A small handful of fresh parsley and; chopped | ||
| ; basil | ||
| 5 | tb | Extra virgin olive oil; (5 to 6) |
| Salt and pepper | ||
| Crusty bread; to serve |
Advertisement