CREMA DI PATATE , CAPPERI E PREZZEMOLO or COLD POTATO SOUP WITH CAPERS AND PARSLEY

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When I was a child and teenager my parents used to have dinner parties. You know real ones with everyone dressed to kill and bringing either flowers (boring) or chocolate boxes (nice!) Me and my brother raided these the day after because grown ups didn’t eat that much in those days it seemed. If we could find the chocolate box because my father often hid it. Once he hid it and put a slip of paper inside on which he had written: God can see you! It didn’t help… I loved these dinner parties, I loved getting up in the morning, seeing all the plates and feeling the leftovers of the nice party atmosphere lingering. I also enjoyed the preparations, the making of all the nice dishes and the hurry, the hurry because my mother was always late. I remember in particular one time when they were going to serve a cold Crème Vichyssoise as a starter, for some reason they started to argue and there was the half done soup and both of them stomping away in different directions! So I had to finish it and I was till pressing potatoes through the sieve when the first guests appeared but I managed to make it! I was so proud and I still feel that my rescue never was appreciated enough! Since then I have had a special relation to Crème Vichyssoise, I really like it and today I’m posting a variation of the theme, my version is a more Italian style of the cold potato soup, with garlic, capers and parsley.

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CREMA DI PATATE , CAPPERI E PREZZEMOLO or COLD POTATO SOUP WITH CAPERS AND PARSLEY
4 servings

12 small potatoes
1-2 cloves of garlic
6 tbsp salted capers, you can add more if you like but taste before
6 tbsp finely chopped parsley
1 liter of water
1 largish pinch of sugar
Salt
Olive oil

– Peel the potatoes and dice them. Put the salted capers in a bowl with tepid water.
– Sauté the diced potato in some olive oil together with the finely chopped garlic. Add some salt but go carefully because later you will add the capers. Stir all the time.
– After 4-5 minutes you add the water and the sugar and let it simmer for 7-8 minutes. It depends on how big the potato cubes are, when they are really soft it’s ready!
– Take a sieve with a relatively fine mesh and pour the potato soup through it into another pan. Then you press the potato through the sieve so that it becomes a smooth cream. You could blend it in a blender but I find that the potato gets too gluey when I do that so I go for the sieve method!
– Chop the capers and the parsley very very finely and add them to the soup, heat it up and then you let it cool down. Check the salt.
– Serve it cold.

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L