Potato and Egg Soup

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            FOOD FUNNY
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Rosemary Zwick of Cape Town reminds us that bad food puns aren't the
only kind of jokes they grow in South Africa:

Trying to control my dry hair, I treated my scalp with olive oil
before washing it. Worried that the oil might leave an odor, I washed
my hair several times. That night when I went to bed, I leaned over
to my husband and asked, "Do I smell like olive oil?"

"No," he said, sniffing me. "Do I smell like Popeye?"

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            TODAY'S RECIPE
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This simple yet delicious Spanish soup is sometimes called "sopa de
duelo" ("wake soup") because it is so easy to throw together on short
notice.

Potato and Egg Soup (Gazpachuelo)

1 lb (450 g) potatoes, peeled and diced
6 cups (1.5 L) chicken stock or water
2 eggs
3 Tbs (45 ml) lemon juice
1 cup (250 ml) extra-virgin olive oil
1 Tbs (15 ml) dry sherry (optional)

Combine the potatoes and stock in a pot and bring to a boil over high
heat. Reduce the heat and simmer covered until the potatoes are
tender, about 10 minutes. Meanwhile, put the eggs and lemon juice in
an electric blender and, with the motor running, slowly add the oil in
a thin stream to make a thick emulsion. Beat about 1 cup (250 ml) of
the hot stock, a little at a time, into the egg mixture. Remove the
soup from the heat and stir in the egg mixture - do not boil. Stir in
the sherry if desired. Serves 4 to 6.
Received on Tue Feb 15 06:04:18 2005