Lucanian Potato Soup

Ingredients

In adapting the Caldo de papas from Ecuadorian cuisine to Basilicatan cuisine, we have incorporated the traditional flavors and ingredients of the region. The original dish has been transformed by using Lucanian herbs and spices, such as rosemary and oregano, to infuse the soup with a distinct Lucanian flavor profile. Additionally, we have replaced some of the original ingredients with local Basilicatan produce, such as Lucanian potatoes, to enhance the authenticity of the dish. We alse have the original recipe for Caldo de papas, so you can check it out.

• 4 large Lucanian potatoes, peeled and diced (about 600g / 1.3 lbs) 4 large Lucanian potatoes, peeled and diced (about 600g / 1.3 lbs)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced potatoes to the pot and stir well to coat them with the onion and garlic mixture.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
4. 4.
   Add the dried rosemary, dried oregano, salt, and pepper to the pot. Stir well to combine the flavors.
5. 5.
   Using an immersion blender or a potato masher, partially blend the soup to create a creamy texture while still leaving some chunks of potatoes.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Lucanian Potato Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lucanian potatoes — Choose potatoes that are firm and free from blemishes. They will hold their shape better during cooking and provide a creamy texture to the soup.

Tips & Tricks

• For a heartier version, add some cooked Lucanian sausage or pancetta to the soup.
• If you prefer a smoother texture, blend the soup completely until it is silky smooth.
• Serve the soup with a drizzle of extra virgin olive oil for added richness.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated when ready to serve.

Serving advice

Serve the Lucanian Potato Soup as a comforting main course, accompanied by crusty bread or a side salad. It is also a great starter for a traditional Lucanian meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or traditional Lucanian ceramic bowls to enhance the presentation.