My great grandmother would make this soup on her farm in Cuba ( 1930s) to feed 15-20 family members that lived and worked on her farm. Reading her recipe created an image in my mind of different times, family around a big wooden table, laughter, and the wonderful smells of a Cuban kitchen.
She used roasted red peppers instead of sun-dried tomatoes~ the rest of the recipe I kept intact. I know she used fresh potatoes and fresh coconut milk from coconuts right off the palm trees and instead of a food processor, a huge mortar and pestle!
From my Cuban family to your kitchen~ Buen Provecho! Chef Marta
5 peeled and diced medium Russett Idaho Potatoes- boiled until fork tender ( 8-10 minutes )
1 13.5 ounce can of Coconut Milk- Goya
3 1/2 cups Chicken Broth includes the 1 cup you will need to puree the sun-dried tomatoes
1/2 cup of Sun-Dried Tomato Puree ( 1/2 cup sun-dried tomatoes and 1 cup chicken broth-pureed in food processor)
1/2 cup Extra virgin Olive Oil
1/2 cup minced white onions
1 tablespoon minced garlic
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoon grated fresh Parmesan Cheese
4 tablespoons unsalted butter
1/4 cup Brandy
4 tablespoons crispy bacon for garnish
Chopped chives for garnish
Heat a Dutch oven over medium heat. Add the Extra Virgin Olive Oil and saute the onions until lightly caramelized. Add the minced garlic, salt and pepper and saute for another 2 minutes. Turn off burner and set aside.
In a food processor, add the cooked diced potatoes with the chicken broth and process until silky smooth- light creamy consistency. Turn the burner back on to medium heat. Add the brandy, coconut milk, 2 1/2 cups of chicken broth, butter, potato mixture, sun-dried tomato puree and Parmesan cheese. Cook for 10- 12 minutes stirring at all times. Garnish with crispy bacon and minced chives. Serve immediately! Delicioso
This post was a sponsored post by the Idaho® Potato Commission. Havana Road was paid for creating a recipe and writing a post