Tomato and Potato Soup is a classic Irish recipe. When topped with Parsley Pistou, it’s a standout dish! From the Marlfield House in County Wexford, Ireland.

As I mentioned in my Chicken & Mushrooms in Puff Pastry with Tomato-Tarragon Sauce post, I found an old cookbook hiding in the back of some dusty bookcases, and with Saint Patrick’s Day around the corner, I decided to try some of the recipes from it.

I am a huge fan of soup and could honestly eat it year round, so I’m always on the look-out for another tasty recipe to add to my repertoire. While flipping by way-too-many recipes for lamb, which I never eat, I came across this delightful Tomato and Potato Soup with Parsley Pistou from The Marlfield House in County Wexford, Ireland.

The description says “this soup is a summer treat that is most flavorful if you use garden-fresh tomatoes”, but I find this soup to be perfect for our slightly chilly March evenings. Paired with a nice Guinness Stout, and a perfectly melted Tom-Jack Grilled Cheese Sandwich (yeah, we went there), this hearty soup packs a punch and leaves you full, but not disgustingly stuffed.

I’m a huge fan of using lots of herbs and spices, so I recommend doubling the Parsley Pistou ingredients so you can punch up the fresh herb flavor as needed.

TOMATO AND POTATO SOUP WITH PARSLEY PISTOU

Makes 4 servings.

Tomato and Potato Soup Ingredients:

• 2 tablespoons butter, salted
• 1 onion
• 1 leek
• 7 tomatoes, chopped
• 3 potatoes, roughly chopped
• 3 cups water
• Salt and pepper, to taste
• 2 tablespoons salted butter, cut into small pieces
• Optional: 1/4 cup heavy whipping cream

Tomato and Potato Soup Directions:

Step 1: In a large saucepan over low heat, melt butter and saute the onions and leeks for 5 minutes, or until translucent but not browned.

Step 2: Stir in the tomatoes. Add the potatoes and water, and simmer until the potatoes are tender, about 20 minutes.

Step 3: Transfer to a blender or food processor and puree. Strain through a fine-meshed sieve back into a clean saucepan. Season (heavily) with salt and pepper. 

Step 4: Heat the soup and gradually whisk in the butter and cream, if using. (Boil the cream first so it will not curdle with the acid of the tomatoes.) Ladle the soup into 4 shallow bowls, place 1 tablespoon of pistou in the center of each bowl, and serve immediately.

Parsley Pistou Ingredients:

• 1 garlic clove, minced
• 1 cup minced fresh parsley
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 2 tablespoons water

Parsley Pistou Directions:

In a blender or food processor, puree the garlic cloves, parsley, olive oil, salt and water. Set aside.

Thanks for reading,

Denine

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