- For the potato bread:
- 2 large potatoes, unpeeled
- 140 g self-raising flour
- 1 free-range egg
- 3 T full-cream milk
- salt, a pinch
- butter, for serving
- For the tomato soup:
- 4 x 400 g cans Woolworths whole peeled tomatoes in juice
- 8 garlic cloves
- 1/4 cup olive oil
- 2 cups vegetable stock
- 2 T fish sauce
- sea salt and freshly ground black pepper, to taste
- 200 g raclette
1. Preheat the oven to 180°C. To make the potato bread, fill a saucepan with water, add the potatoes and bring to a boil. Cook until soft.
2. Once the potatoes are soft and cool enough to handle, pass them through a ricer into a large mixing bowl. Add the remaining ingredients except the butter and mix well. Roll out on a well-floured surface, dust with more flour and use a 10 cm-diameter glass to cut out as many rounds as you can. Place on a baking tray and bake for 20 minutes.
3. To make the tomato soup, empty all the cans of tomatoes onto a large oven tray. Add the garlic and olive oil and toss. Roast for 45 minutes, or until the tomatoes are very rich in colour.
4. Transfer the tomatoes to a large saucepan and add the vegetable stock. Bring to a boil, then reduce the
heat and simmer for 25 minutes. Using a masher, slightly mash the large pieces of tomato so that there’s still some texture to the soup. Add the fish sauce and seasoning.
5. Place the raclette on an oven tray and bake for 15 minutes until gooey.
6. Serve the soup hot with the baked raclette and potato bread.
Cook's note: This soup is really versatile. Use it as a pasta sauce, add prawns or a can of beans, poach eggs in it, or spice it up with harissa paste. And if you prefer not to make small loaves of potato bread, make one big one instead.
This recipe is the cover star of our May 2020 issue. Get your copy here.