Recipes
Potato and Artichoke Soup From Campania
Zuppa Di Patate E Carciofi Della Campania
Makes 6 to 8 servings
Susan Herrmann Loomis
Campania, which includes the amalfi Peninsula, Naples, Pompei, and Herculaneum, is a gorgeous stretch of rustic landscape punctuated by sophisticated cities and small towns. This soup is a culinary reminder of Campania. Its texture is rustic, yet its light herbal flavor, balanced by the nuttiness of artichokes and sweet acidity of tomatoes, is sophisticated.
Ingredients
1 lemon, halved
4 large artichokes
3 pounds waxy potatoes, peeled and cut into ½-inch dice
3 medium onions, cut crosswise into thin slices
12 ounces ripe tomatoes (about 5 small), peeled, cored, and quartered
Fine sea salt and freshly ground black pepper
1/4 to 3/4 teaspoon dried oregano (see note below)
2 tablespoons extra-virgin olive oil
Instructions
Squeeze the juice of the lemon into a bowl of cold water. Trim artichokes to their hearts. Place them in the acidulated water for 30 minutes. Drain and cut artichokes into ½-inch dice.
Combine artichokes, potatoes, onions, and tomatoes in a large heavy saucepan. Season with salt and pepper and about 1/4 teaspoon of the oregano. Add water to cover by about ½ inch, add the oil, and bring to a boil over medium-high heat. Cover and cook until all of the vegetables are tender, about 40 minutes. Taste for seasoning and add additional oregano, salt, and pepper as desired. With the soup uncovered, continue cooking for 10 to 15 minutes more. The soup should be quite thick.
Remove from the heat, adjust the seasoning, and serve immediately.
Note: Dried oregano is superior in flavor to fresh oregano for nearly everything. The amount of dried oregano you use will depend greatly on its freshness, so taste as you go, being careful not to add too much. Too much oregano can destroy an otherwise wonderful soup.
Copyright © 2000 by by Susan Herrmann Loomis
From the Italian Farmhouse Cookbook, published by Workman Publishing Company
Reprinted with permission