2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
3 large leeks, cleaned and diced
1 large red onions, sliced thinly
2 small purple potatoes, diced
6 cups vegetable or chicken broth
1/2 cup white wine
1/2 firm tofu, diced
3 tbsp. basil, chiffonade
Salt and Cracked pepper to taste
Directions:
1. In a medium pan, warm the olive oil and butter. Add the chopped onions and saute for about 6 minutes on medium-low heat until softened.
2. Add the diced potatoes and saute another minute. Add the warmed broth and white wine, and bring to a boil. Simmer about 20 minutes. Taste for seasoning and if the potatoes are done.
3. Add the tofu and simmer about 2 minutes. Remove from stove and add the fresh basil and cracked pepper.
I know Tofu is not Italian, but it was in my refrigerator and it seemed like a good idea. It worked! This soup tastes like an Italian trying to cook Miso soup without the Miso. Why not?
Return of the Cucina Povera! The Art of Cucina Povera, a simple, economic, and genuine cuisine emulating the tradition and rich culture of the countries of the Mediterranean. This cuisine uses what is disponible in the house, including leftovers from the day before, and what is available at the market. This cuisine has given rise to many excellent recipes that today have become part of everyday cuisine. Discover many of these recipes written here in my blog.
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