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Water alone is fine for this soup.
2 tablespoons butter
6 1/2 cups water
1 large white onion or 10 small leeks thinly sliced then chopped
1 bay leaf
5 branches lemon thyme or culinary thyme
1 1/2 pounds new potatoeswashed and roughly chopped
1 teaspoon salt
4 tablespoons olive oil
1 pound ripe tomatoes peeled seeded and finely chopped
1 cup basil leaves loosely packed
Champagne vinegar or red wine vinegar to taste
White or black pepper
Melt the butter in a soup pot with 1/2 cup of the water and add the onion bay leaf and thyme. Cook over medium-low heat 4 to 5 minutes; add the potatoes Taste for salt andPass the soup through a food mil and return it to the soup pot. Avoid using a blender which will tend to make the soup gummy and glutinous.Warm a tablespoon of the olive oil in a skilletadd the tomatoes and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened Combine the remaining oil and the basil in a blender jar and puree. Season with salt and vinegar to taste.Serve the soup with a spoonful of the basil puree swirled into each bowl and a generous grinding of pepper.
Water alone is fine for this soup.
2 tablespoons butter
6 1/2 cups water
1 large white onion or 10 small leeks thinly sliced then chopped
1 bay leaf
5 branches lemon thyme or culinary thyme
1 1/2 pounds new potatoeswashed and roughly chopped
1 teaspoon salt
4 tablespoons olive oil
1 pound ripe tomatoes peeled seeded and finely chopped
1 cup basil leaves loosely packed
Champagne vinegar or red wine vinegar to taste
White or black pepper
Melt the butter in a soup pot with 1/2 cup of the water and add the onion bay leaf and thyme. Cook over medium-low heat 4 to 5 minutes; add the potatoes Taste for salt andPass the soup through a food mil and return it to the soup pot. Avoid using a blender which will tend to make the soup gummy and glutinous.Warm a tablespoon of the olive oil in a skilletadd the tomatoes and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened Combine the remaining oil and the basil in a blender jar and puree. Season with salt and vinegar to taste.Serve the soup with a spoonful of the basil puree swirled into each bowl and a generous grinding of pepper.