The Sunday Dinner Table: Alice Waters's New Garlic and Potato Soup
At The Sunday Paper, we want to inspire you to gather at your tables…virtually or in-person…and open your hearts and minds with the help of our Meaningful Conversation Starter and featured recipe.
Meet Our Chef: Alice Waters.Learn about her mission: A chef, restaurateur, and longtime food activist, Waters is a pioneering voice in the push for making local, organic food accessible. She is the founder and owner of Chez Panisse in Berkeley, California and the recipient of numerous awards, including the National Humanities Medal and three James Beards Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages. The author of several best-selling books, Waters's latest book is We Are What We Eat: A Slow Food Manifesto.Get her recipe: New Garlic and Potato SoupGet our Conversation Starter: When has been a time in your life that you allowed yourself to slow down, take stock, and simply be?
New Garlic and Potato SoupIn celebration of her new book, We Are What We Eat, "an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats," we are sharing this older beloved recipe from Waters.Heat in a heavy soup pot:¼ cup extra-virgin olive oil Add:1 bunch spring onions, sliced thin Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 12 minutes.While the onions are cooking, peel, cut in half, and cut into ¼-inch-thick slices:1 pound new potatoesWhen the onions are cooked, stir in:1 head new garlic, peeled and thinly sliced Cook the garlic for a couple of minutes, then add the potatoes. Stir, then add:A large pinch of salt Cook for 5 minutes, stirring occasionally. Pour in:6 cups chicken broth Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are tender. Taste the soup and add more salt if necessary. Serve hot and garnish each serving with:Extra-virgin olive oilParmesan or other hard cheese, freshly grated Variations
- Slice ½ pound linguiça, chorizo, or a spicy garlic sausage. Brown in the oil before adding the onions; remove when brown. Add to the soup with the potatoes.
- Garnish with croutons. Cut bread into ½-inch cubes, toss with olive oil and salt, and bake until golden in a 350°F oven, about 12 minutes.
- Add 1½ cups cooked white beans 10 minutes before the soup is finished.
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