Crispy Potato Skin Soup by @maxlamanna

45 min
Medium

4 servings

🧅

1

Shallot

🥕

1

Carrot

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🥔

200 g

Baby Potatoes

🍞

100 g

Stale Bread

🍶

10 ml

Sherry Vinegar

🫘

400 g

Butter Beans

🍝

100 g

Fregola

🍅

30 ml

Tomato Paste

🧂

1 g

Black Pepper

🥣

30 ml

Miso Paste

💧

180 ml

Water

🥬

30 g

Kale

🌿

10 g

Chives

🍋

0.5

Lemon Zest

Preparation Steps

  1. Step 1/19

    Dice the shallot and carrot, then slice the celery stalks.

    shallot
    carrot
    celery stalk
    🔪chef's knife
    🪵cutting board

  2. Step 2/19

    Mince the garlic cloves and roughly chop the baby potatoes.

    garlic clove
    baby potato
    🔪chef's knife
    🪵cutting board

  3. Step 3/19

    Peel the baby potatoes if making the crispy topping, reserving all potato skins.

    baby potato
    🥔vegetable peeler
    🪵cutting board

  4. Step 4/19

    Spread the reserved potato skins and crumbled stale bread on a baking tray.

    baby potato
    stale bread
    🍪baking tray

  5. Step 5/19

    Bake the potato skins and bread at 150°C (300°F) for 10 minutes until dry and crisp.

    baby potato
    stale bread
    🍪baking tray

  6. Step 6/19

    Heat the olive oil in a large saucepan over medium heat, then add the diced shallot, carrot, celery, and minced garlic.

    olive oil
    shallot
    carrot
    celery stalk
    garlic clove
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/19

    Sauté the vegetables for 5 to 7 minutes until soft, stirring regularly.

    shallot
    carrot
    celery stalk
    garlic clove
    🍲large saucepan
    🥄wooden spoon

  8. Step 8/19

    Add the sherry vinegar, drained butter beans, chopped potatoes, fregola pasta, tomato paste, and black pepper to the saucepan.

    sherry vinegar
    butter beans
    baby potato
    fregola pasta
    tomato paste
    black pepper
    🍲large saucepan
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/19

    Stir the mixture and cook for 2 minutes to coat the ingredients with tomato paste.

    butter beans
    baby potato
    fregola pasta
    tomato paste
    🍲large saucepan
    🥄wooden spoon

  10. Step 10/19

    Dissolve the miso paste in the 175 ml hot water to make a miso broth.

    miso paste
    hot water
    🥛measuring jug
    🥄wooden spoon

  11. Step 11/19

    Pour the miso broth into the saucepan, then bring the soup to a gentle simmer.

    miso paste
    hot water
    🍲large saucepan
    🥄wooden spoon

  12. Step 12/19

    Simmer the soup for 20 minutes until the potatoes are tender and the fregola is cooked.

    baby potato
    fregola pasta
    🍲large saucepan
    🥄wooden spoon

  13. Step 13/19

    Blend the soup with an immersion blender for a few seconds if a creamier texture is desired.

    butter beans
    baby potato
    🍲large saucepan

  14. Step 14/19

    Add the kale to the simmering soup, then cook for 2 minutes until wilted.

    kale
    🍲large saucepan
    🥄wooden spoon

  15. Step 15/19

    Pulse the baked potato skins and toasted bread in a food processor to make coarse crumbs.

    baby potato
    stale bread
    🍪baking tray

  16. Step 16/19

    Heat the remaining olive oil in a frying pan, then fry the crumbs until golden brown.

    olive oil
    baby potato
    stale bread
    🍳frying pan
    🥄wooden spoon

  17. Step 17/19

    Remove the crumb topping from the heat, then stir in the chopped fresh chives.

    fresh chives
    🍳frying pan
    🔪chef's knife
    🪵cutting board

  18. Step 18/19

    Ladle the soup into four bowls and top each serving with crispy potato skin crumbs.

    baby potato
    stale bread
    🍲large saucepan

  19. Step 19/19

    Finish each bowl with a squeeze of lemon juice or a sprinkling of lemon zest.

    lemon
    🧀fine grater

Composition

Ingredients

Types

Vegetables, Grains, Condiments, Legumes, Herbs and Spices

Ingredients

Shallot, Carrot, Celery, Garlic, Baby potatoes, Stale bread, Sherry vinegar, Butter beans, Fregola, Tomato paste, Black pepper, Miso paste, Water, Kale, Chives, Lemon zest

Allergens

Gluten, Wheat, Sulfites, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

430 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 68g, Fat: 10g, Fiber: 13g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 780mg, Iron: 5mg, Calcium: 110mg, Sodium: 780mg

Vitamins

Vitamin A: 340µg, Vitamin C: 42mg, Vitamin K: 180µg, Folate: 115µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, large saucepan, baking tray, frying pan, wooden spoon, measuring spoons, measuring jug, fine grater

Appliances

oven, food processor, immersion blender, stovetop

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Winter, Weeknight Dinner, Weekend Meal Prep, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Modern European, Mediterranean-Inspired, Italian-Inspired

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Brothy, Tender, Creamy, Crunchy, Chewy

Flavors

Savory, Umami, Tangy, Earthy, Peppery, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool the soup promptly,Do not leave at room temperature longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep crispy crumbs in a separate airtight container,Reheat soup until piping hot), freezer : 2 months (Freeze soup without kale and crispy crumbs when possible,Store in freezer-safe airtight containers,Thaw overnight in the fridge before reheating)