Sometimes I get a bit carried away when I photograph food and I am afraid that was what happened when I shot the photos to today's post, I was so caught up with how the light worked on the flower and the white and the blue and variations of compositions that I sort of forgot what I really was taking photos of. Just so that you know and now I don't have the time, nor the energy to cook it all again just to take new photos so we have to look beyond and see the recipe instead. This is a a nice sea food soup that I like but don't skip the toasted pine nuts, they do make a difference!
CREAMY SQUID AND POTATO SOUP WITH TOASTED PINE NUTS
2 servings
6-8 small squid or cuttle fish
1 small onion
2 small potatoes
chili pepper
100 ml/0,42 cup tomato sauce or 1 big mature tomato, chopped
500 ml/2,1 cup water
100 ml/ 0,42 cup dry white wine
parsley, finely chopped
2-3 tblsp pine nuts
salt
extra-virgin olive oil
- Peel and chop onion and potatoes and fry them gently in some olive oil together with the chili pepper, just a little to give the soup a bite-
- After a couple of minutes add the squid and the wine. Cook for 3-4 minutes more before adding water and salt.
- Toast the pine nuts in a skillet or pan.
- Blend the soup until smooth and add parsley.
- Serve topped with pine nuts.
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