Potage à l’Andalouse

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 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