Potato Soup with Mortadella and Salami

Zuppa dei Monaci

Cooking With Nick Stellino
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Ingredients:

4 tablespoons olive oil for cooking
½ lb. salami, chopped
½ lb. mortadella, (Italian bologna) chopped
1 cup chopped onions
4 cloves garlic, thickly sliced
2 tablespoons chopped fresh Italian parsley
½ teaspoon red pepper flakes
1 can Italian style stewed tomatoes, drained and chopped. Juices reserved
2 lbs. potatoes, peeled and cut into small cubes
6 cups chicken stock
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
1/2 cup whipping cream
6-8 fresh basil leaves, finely sliced
6 teaspoons extra virgin olive oil

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Serves 6-8 people

Printable Version

In a large soup pot over medium heat, cook together the olive oil, salami, mortadella, onion, garlic, parsley and red pepper flakes, for 8-10 minutes, until the onion is tender. Add the chopped stewed tomatoes and cook for 3-4 minutes more, stirring often. Add the potatoes, chicken stock, the juice from the tomatoes, and salt and pepper. Bring the soup to a boil, reduce the heat, cover and simmer until the potatoes are tender, 30 minutes.

Add the cream, stir well and cook 5 more minutes.

Remove the soup from the heat and stir in ¾ cup of the cheese.

Serve the hot soup in large bowls topped with the remaining cheese, sliced basil and a drizzle of extra virgin olive oil.

Chef’s Tip

I love this hearty meat and potato soup pureed to a thick cream and served with plenty of cheese and olive oil. Toast some day old bread which you have cut in 1 ½ inch. thick slices. Rub the toasted bread with a peeled garlic clove. Place the bread at the bottom of the bowl and pour the soup on top of it.