Spanish Potato Onion Soup

Page 40

Cuisine: Spanish/Portugese | Course Type: Soups and Stews

(2 reviews)

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Recipe Reviews

I thought that @Shilton's review held out hope that this would be a great recipe. It came together easily (I used Vidalia onions and russet potatoes), and it was a beautiful red color. I also used home made vegetable stock. The 2 tsp Paprika didn't specify the type - probably sweet was intended but I only had smoked, and so used that. And my saffron pinch ended up being pretty big - so it was very red.

To me, there was something unbalanced with the flavor. I found that a squeeze of lemon helped. Probably I won't try again.

Oh - and I used sherry - maybe Shilton's go with red wine would be better?

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I've made this soup twice. The first time, I noted that it was fantastic and that I had used red wine in place of sherry. The second time I made it, I penciled in an unthusiastic: "Halved it. Ok, not great." So, I'm not sure if red wine was the trick, or if halving it was a disastrous move. Maybe it's got to do with the quality of potato and onion. I'll probably make it again sometime, and I'm curious if it'll strike me as fantastic, okay, or somewhere in between!

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