Monday evening is a blur. It was Sam’s birthday but the day’s menu was a bit strange, to say the least. Instead of asking for her favorite dishes, Sam asked for food that would look good in photos. Why? She has a food photography course this term, she needed to take food photos and product shots for a project the equivalent of her final exam. The living area and the dining table were a veritable studio set up with lights, backdrops, reflectors…
So, Sam had three very specific dishes in mind — sushi, a salad and a soup. Speedy made the sushi and the salad (both fantastic); I made the soup. Sam took the photo above, I think that’s one of the rejects and she said I could use it. Why, thank you, sweetie, I’d be the last person to object. Between ironing fabric for backdrops, holding the light behind the lightbox and a funny reflector by the dining table, a food photo I needn’t labor over was more than welcome.
This soup derives its creamy color and its rich and thick texture from the natural starches of the potatoes. No flour is added; no milk nor cream either. Simple to make but I must warn you that a huge part of the success of this dish lies in a good broth and good quality cheese.
Recipe: Potato and cheese soup
- 1/4 c. of butter
- 1 onion, chopped
- 2 large potatoes (the kind you’d use for French fries), diced
- 6 c. of broth, preferably homemade
- salt and pepper, to taste
- 125 g. of sharp cheddar cheese, shredded (or use whatever kind of cheese you prefer)
- a small handful of chopped parsley
- Heat the butter in a thick-bottomed pot.
- Add the chopped onion and cook gently over medium-low heat until soft and translucent.
- Add the diced potatoes.
- Pour in the both.
- Season with salt and pepper.
- Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the potatoes are very soft.
- Pour the contents of the pot into the blender or food processor. Puree until smooth.
- Pour the puree back into the pot, set over medium-low heat and cook, stirring, until just simmering. Taste and add more salt and pepper, if needed.
- Reserve some of the cheese for garnish; add the rest to the soup. Continue cooking, stirring often, until the cheese is melted and incorporated.
- Stir in the parsley.
- Ladle into soup bowls, top with the reserved cheese and serve.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4