The creamy potato soup with baby cuttlefish is perfect for those who love seafood but hate time-consuming recipes… sometimes cooking seafood is easier than you think! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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To prepare the soup, peel and cut the potatoes into cubes, meanwhile make a vegetable broth using onion, celery and carrot. In a pan, cook the sliced leek in oil over a very low heat for about 10-15 minutes; once soft, add the diced potatoes. Cover with the vegetable broth, add salt and cook for about 15 minutes. Now take 2 bell peppers, green and red. Cut into thin strips, in this way. Do the same with the baby cuttlefish, so remove the intestines, if needed, and cut into strips.
And now, the seasonings: grated lemon zest and thyme. A few thyme leaves and the juice from half a lemon. Move on to cooking. In a large pan, sauté the garlic in oil, cut in half, add the bell peppers, remove the garlic, cook until slightly soft, but still crispy, add the baby cuttlefish, pour in the lemon juice, sprinkle with the grated lemon zest and the thyme, salt and pepper. Done, turn off the heat and get back to the potato soup. Blend with an immersion blender until smooth, a pinch of pepper, and while I’m plating up, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
For the potato soup
– 1 ¾ lbs (800 g) of potatoes
– 1 leek
– 1 ⅔ cups (400 ml) of vegetable broth
– a little extra virgin olive oil
– 1 pinch of salt
For the baby cuttlefish
– ⅔ lb (300 g) of cleaned baby cuttlefish
– 1 ¾ oz (50 g) of green bell pepper
– 1 ¾ oz (50 g) of red bell pepper
– 1 clove of garlic
– a few thyme sprigs
– the grated zest of 1 lemon
– the juice from ½ lemon
– a little extra virgin olive oil
– 1 pinch of salt
– pepper to taste