Three Potato Soup With Rouille

A Beautiful Bowl Of Soup by Paulette Mitchell is one of the cookbooks I refer to regularly. This book is a collection of amazing soups that fit all seasons. Chunky or creamy, dumplings or dessert, hot or cold, this book has it all. The recipes call for simple ingredients, which when put together in a single pot, works like magic. Well, that’s what soups are, one pot wonders.

I set out to try a soup from this book, which interestingly calls for three types of potatoes. But what drew me toward this recipe was the topping – Rouille. A sauce, which means rust in French, is typically served with fish soup or Bouillabaisse. It is made with breadcrumbs and saffron or red pepper for colour. I was bowled over by how creamy it was. If you like aioli, then this sauce (more of a paste) is a must try. The fresh garlic explodes once it touches the hot broth and the sauce melts turning the soup chunky to slightly creamy. Rouille is as tasty and creamy as aioli, but without the calories from mayonnaise.



Bread crumbs – ¼ cup
Roasted red pepper – ¼ cup
Extra virgin olive oil – 2 tbsp
Fresh red chilli – 1, minced
Lemon juice – 2 tsp
Capers – 1 tsp
Garlic – 1 clove



Take bread crumbs in a bowl and sprinkle a tbsp of water. You can also use the water from the jarred roasted bell pepper. Mix well, until it is crumbly and not soggy. Blend the crumbs with the rest of the ingredients given above, without adding extra water. Blend till smooth and set aside to allow the flavours to blend.



Yukon gold potato – 1, ½ inch dice
Red potato – 1, ½ inch dice
Sweet potato – 1, ½ inch dice
Onion – 1, chopped
Garlic – 2 cloves, minced
Saffron – ¼ tsp, crushed
Better than bouillon – 1 tbsp or 1 bouillon cube
Tomato – 2, chopped
Carrot – 1, ½ inch dice
Green chilli – 2, slit lengthwise
Chinese celery or Celery + Parsley/Cilantro – ½ cup, finely chopped
Oil – 1 tbsp


Soak saffron threads in a tbsp of hot water. In a large pot, heat oil, and sauté onion and garlic, until soft. Add all the other ingredients except Chinese celery along with 4 cups of water. If using celery, add now, but reserve parsley for garnish.

Cover and let the pot simmer for about 15 minutes, until the vegetables are soft. Remove green chillies, stir in Chinese celery or parsley, and check for seasoning.

To serve, ladle the soup into a bowl and dollop rouille on top.

Three Potato Soup

This is my entry to Potato Fe(a)st, hosted by Dhivya Karthik of Culinary Bazaar. This bowl also goes to No Croutons Required hosted by Lisa at Lisa's Kitchen and Holler at Tinned Tomatoes. No Croutons Required is a new monthly soup and salad challenge.


Shilpa said...

Yummm yumm yumm..Looks great Suganya. I am a soup freak. So I think I will love this.

Srivalli said...

Looks great Suganya...Lovely pictures as usual.

Meeta K. Wolff said...

Lovely colorful and warming. perfect for cloudy dull winter days.

Siri said...

The soup looks so comforting Suganya!.. the pic is gorgeous..:D

Anamika:The Sugarcrafter said...

Looks appealing and apt for the colder days. Nice work, suganya !

Namratha said...

Looks hearty and inviting, can imagine the burst of flavour from the Saffron. Looks delicious!

FH said...

WOW!! Beautiful Suganya. Love that Rouille sauce, yummy!:)
I just posted one Potato soup for them just now too!:D

sunita said...

Love the colour of that soup... the rouille sounds interesting.

Kalai said...

Suganya, this looks mouthwateringly good! Great combo of ingredients. :)

Finla said...

Wow you made roulie at home. They looks so delicious. I always have roulie when we have fish soup.

Lisa Turner said...

Gorgeous entry! Thanks so much for participating.

Susan from Food Blogga said...

This is a most beautifully colored soup. So vibrant on a gray day like today.

musical said...

Potatoey goodness! Rouille would have dressed it up so well! Am gonna' try it soon!!

Susan said...

Oh, desert oranges and golds. That waffled cloth is the perfect canvas for the textures of chunky potato and saffron threads, Suganya. Quite, quite pretty and soothing.

Linda said...

The potato soup is gorgeous, Suganya, but even more, I love the rouille! Yum! :)

Sia said...

bookmarked :)

Miri said...

The soup looks good, but I have fallen for the rouille!! definitely trying it out!

Vanamala Hebbar said...

hmmm yummmmy ... Lovely pics

Vaishali said...

Suganya, what a beautiful soup- the colors are so vivid and it made me hungry rightaway!

Dhivya said...

wow..nice pic and yummy recipe suganya

Cynthia said...

I can just imagine how good this tastes.

Mandira said...

beautiful pictures suganya, they really warmed up my day :)

Rama said...

Love the colour of that soup......

DK said...

I saw the snap and for a sec I thought it was Minestrone! I luv this recipe..and topping it off with rouille is so new and enticing! My comment for this recipe - "BOOKMARKED"

Thanks for sending it my way suganya!

Kribha said...

It's raining here and I'm in no mood for cooking. I'll be surely thankful if you could pass me on that bowl now. Rouille is a new dish to me. Thanks for sharing it.

Anonymous said...

This looks beautiful, and so delicious!

Anonymous said...

Oh my God ! Where have you been all my life ;)
I am soooo drooling over every recipe of yours. I love the variety! Please keep on blogging, so cookery challenged souls like mine will have someone to look up to.

KayKat said...

Delicious. I especially love the saffron touch in the soup, in addition to the rouille obviously :)

Anonymous said...

Love the combination of sweet and wax potatoes, with saffron and rouille -- it's like a vegetarian bouillabaise. That is truly a beautiful bowl of soup!

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