I thought I must have already blogged this recipe as it's a favourite summer meal of ours, but I was surprised to see that I haven't! It's really easy to cook, takes less than an hour and all goes in one dish which can be brought to the table to serve if you are entertaining. The original idea came from the +goodtoknow website a few years ago and I've adapted it since. The ingredients below serve two peopleIngredients:
2 tbsp olive oil
10 pieces new potato
1 tsp dried basil or mixed herbs
2 salmon fillets
12 cherry tomatoes
1 tbsp balsamic vinegar
Preheat the oven to 190C.
Put 1 tbsp of the olive oil into a baking dish that is large enough for all the ingredients. Roll the potato pieces in the oil to thoroughly coat them and sprinkle with the 1 tsp dried herbs. Put the herby potatoes into the oven for 30 minutes.
Remove the dish from the over and nestle the salmon fillets in the centre. You might need to move some of the potatoes to the edges. Put the tomatoes in the dish as well and drizzle the remaining tbsp of oil and the tbsp of balsamic vinegar over the salmon. Return the dish to the oven for 15 minutes or until the salmon is cooked through but not overcooked.
Serve immediately.
Any dried herbs will probably work well with this dish. I like dill or basil with salmon, and parsley goes nicely with the tomatoes. I haven't tried coriander yet but that might be nice too - experiment with whatever you've got in the cupboard.
You can serve the meal with a green vegetable or a leafy salad. I like green beans or asparagus, but think that peas don't work as well. Not sure why.
You will feel your taste buds going into the anticipation mode just after reading through this recipe. From the buttery flavor to the creamy texture, everything about this soup reminds one of the exquisite country flavors. The soup requires baked potatoes that could be prepared a day ahead and the remaining recipe is a big time saver. You can even cook it in slow cooker which makes it a crockpot addition as well. Serve the soup fresh and hot or you can refrigerate it for three days. When you are about to reheat the soup, just make sure it's done slowly. The exotic looking soup in pale white appearance can further be glorified by adding colorful toppings of cheddar cheese, bacon bits or celery. 4 to 5 potatoes¼ teaspoon white pepper¼ teaspoon hot pepper sauce6 tablespoon butter3 finely chopped ribs celery¼ cup heavy cream½ teaspoons bouillon chicken base2 tablespoons dry basil leavesBefore roasting the potatoes, you may want to play with it. Grab a folk and prick the potatoes in several places. Keep the scrubbed potatoes in the center of the preheated oven rack for around 40 minutes and pierce a folk to see if it goes through easily. Allow them to cool and then peel them off. Cut the potatoes into ½ inch dice. Simultaneously, melt butter over medium heat in a cooking pot. Add celery and onions to stir fry till they get translucent. Up next flour is added to create a roux and that has to be cooked for about 5 minutes while you can stir it frequently. Pour the heavy cream slowly into the pot while whisking it to prevent lump formation. When the broth appears hot and smooth but is not simmering yet, then this is the time to add chicken base. Keep stirring until the mixture gets dissolved. Add seasoning like salt, basil leaves and the hot pepper sauce. When the soups starts simmering, let it simmer for another minute. Finally pour in all the diced potato and wait for the simmer. Serve immediately when hot by adding celery, bacon bits, or cheddar cheese to make it look interesting. Rate this ArticleBaked Potato Soup For a Simple SupperRating: 5.0/5 (1 vote cast)Katy Reeve has published 12 articles. Article submitted on June 19, 2013. Word count: 353
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