While attending the International Romani Art Festival, Romania (2007), and watching our son perform, we enjoyed a lot of the local food. A quick bowl of soup for lunch was always available.
Supă de cartofi cu brânză de capră (Romanian)
Serves 6
1/4 cup (30 g) (dairy-free) organic butter
2 organic chopped onions
3 chopped organic carrots
2 peeled and chopped organic potatoes
to taste: paprika, cayenne pepper, (chopped) or dry parsley, and chives
5 cups (1200 ml) oranic chicken broth
goat cheese (is dairy-free)
unu 1. Sauté the onions and carrots in melt butter over medium heat.
doi 2. Add the potatoes and spices (except the chives).
trei 3. Add the chicken broth, bring to a boil, reduce, cover and simmer for about 30 minutes.
patru 4. Strain the soup into a bowl and purée the vegetables.
cinci 5. Pour back in the saucepan and add more broth to your taste.
șase 6. Cook over low heat and add the goat cheese, stir, but do not boil the liquid.
șapte 7. Add more spice to taste.
opt 8. Place in a soup bowl or individual bowls, sprinkled with chopped chives.
