Roman-style Potato Soup

Ingredients

In the Roman-style Potato Soup, we have adapted the traditional Polish Zupa ziemniaczana to incorporate the flavors and ingredients commonly found in Roman cuisine. The original Polish version often includes bacon or sausage for added richness, but in this Roman adaptation, we have omitted the meat to create a vegetarian-friendly dish. Additionally, we have incorporated Roman herbs such as rosemary and thyme to infuse the soup with the distinct flavors of Roman cuisine. We alse have the original recipe for Zupa ziemniaczana, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and diced 1 kg (2.2 lbs) potatoes, peeled and diced
• 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
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 sprig of rosemary 1 sprig of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 4g
• 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 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 add the rosemary and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
4. 4.
   Remove the rosemary and thyme sprigs from the pot. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Roman-style Potato Soup hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Rosemary and thyme — Gently bruise the herbs before adding them to the soup to release their aromatic oils and enhance the flavor.

Tips & Tricks

• For a twist, add a sprinkle of grated Pecorino Romano cheese on top of the soup before serving.
• If you prefer a chunkier texture, reserve a portion of the cooked potatoes and add them back into the soup after blending.
• To make the soup more filling, serve it with a side of crusty Italian bread.

Serving advice

Serve the Roman-style Potato Soup as a comforting starter for a Roman-inspired dinner. Pair it with a fresh salad and crusty bread for a complete meal.

Presentation advice

Present the Roman-style Potato Soup in individual bowls, garnished with a sprinkle of freshly chopped parsley. Serve it alongside a slice of crusty bread for an inviting and appetizing presentation.