Barbara's potato and garlic puree

I put the tab on this recipe last year, confident that I could prepare it at the first opportunity, then… nothingness, mental oblivion made it slip from my mind and the opportunity passed.
Here in Rimini the wind continues to give no respite, sweeping away everything (even me from the Tiberius Bridge), and together with the cold it made me decide to have a soup-based lunch. I picked up the Barbara's book and my eye fell on that pink tab placed to the side.
You see the rest, this is the potato and garlic puree which goes straight to first place on the past list. In reality Barbara, who is much more sophisticated than myself, had created a cream but for me creams always come off as a bit “licky” – pass the term to me. Maybe it's because of the air they incorporate with the immersion blender but lately I don't like them so much anymore. To overcome the problem, the food mill, yes that thing that very few people now use, in fashion until the 90s (in fashion, let's say it was impossible to do otherwise). For me, however, it came back into fashion this winter as it made me rediscover an “old”, lumpy and tasty taste.

Don't be impressed by the quantity of garlic, I assure you that it is very balanced, of course if you don't like garlic don't even try it but if you are of the “Garlic yes” party trust me and prepare it.
Barbara, in the book, adds small slices of bread and fresh thyme for garnish, I had some walnut bread and a slightly ugly thyme not suitable as a decoration. To you the choice 🙂

Potato and garlic puree

For 4 servings
100 g of white onion
12 cloves of garlic (15 for Barbara)
700 g yellow-fleshed potatoes
1 liter of salt water
4 sprigs of fresh thyme
extra virgin olive oil
sale q.b.
black pepper to taste
bread croutons qb

Chop the onion and clean the garlic cloves, removing any sprouts inside. Peel the potatoes and cut them into small cubes.
Heat a little oil in a saucepan, add the onion and stew it over a low heat. Add the garlic cloves and the thyme sprigs, continue cooking for about ten minutes, adding a little hot salted water if necessary. Add the potatoes, cook for a few minutes, remove the thyme, lightly salt and pepper and cover with hot water.
Cook for 20 minutes or until the potatoes are well cooked and soft.
Pass the soup through a food mill and distribute it on the plates, garnishing with previously toasted bread croutons and a twist of black pepper.


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