Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

(about 4 cups) 1/4 t Ground black pepper
2 T Olive oil Saffron
4 c Water Pimiento strips
2 ea Or 3 md Onions, halved and thinly
2 t Paprika -sliced
1 t Fresh thyme, OR md Potatoes (about 4 cups
-1/2 t dried -sliced)
1/4 c Dry sherry lg Bay leaves
1 t Salt Fresh parsley sprigs

Tabasco or other hot pepper sauce OR a pinch of cayenne (Optional)
Saute the onions in the oil in a soup pot over medium heat, stirring
occasionally to prevent sticking. While the onions cook, bring the
water to a boil in a separate pan. Cut the potatoe in half
lengthwise, then cut each half crosswise into 1/4-inch slices. Keep
the slices together and cut them in half again lengthwise to make
wedge shaped pieces. When the onions are translucent, add the
paprika, thyme and bay leaves; saute for 1 minute. Pour the boiling
water into the onion mixture, then add the potatoes, sherry, salt and
pepper. Bring to a boil, then reduce the heat and simmer, covered,
for about 10 minutes. Crumble in a pinch of saffron and continue to
cook until the potatoes are tender. Remove the bay leaves. Garnish
each bowl of soup with a sprig of parsley and a strip of pimiento.
Add a dash of Tabasco or a pinch of cayenne if you wish. Makes 4
servings. Per 8-ounce serving: 113 calories; 1.8 g protein; 4.3 g
fat; 16.7 g carbohydrate; 332 mg sodium; 0 mg cholesterol. [Moosewood
Restaurant Cooks at Home; The moosewood Collective] [A Fireside Book;
1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 11-23-94

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