Potage à l’Andalouse

• 1 lb potatoes
• 1 small tin of tomato purée
• salt
• 1 l

Slice and chop the onion on a board with a sharp chopping knife, and sauté it for a few minutes in a saucepan in which the butter has been melted. Peel and slice the potatoes, put them in the pan with the onion, together with the tomato purée, the bouquet garni, and 3 pints of hot water. Simmer the soup for 1 hour with the lid on, and then pass it through a sieve. Put the purée