Potato soup with smothered onions from Essentials of Classic Italian Cooking (page 96) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Globegal on December 01, 2023

    This was ok. This didn’t have enough flavor for me. Tasted better after more salt. Probably would like better “as is” the next day. Because the soup reminded me of a baked potato, I decided to add sour cream. Liked much better.

  • Karen_S. on March 06, 2022

    The way she has you cook onions is very different from how I've cooked them up to now. I decided to go with her method for this and this soup was fantastic. I put a parm rind in with the broth and that didn't hurt it a bit. It does take a while for the onions to do their thing.

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