Herb potato soup

Gavin Victor

Ingredients
2 onions, finely chopped
50 ml butter
500 g potatoes, peeled and sliced
2 litre chicken stock
dried mixed herbs nutmeg
salt and freshly ground black pepper
50 ml thin cream

Method:
Sauté the onions in the butter until soft. Add the sliced potato and stir-fry lightly. Add the chicken stock and bring to the boil. Reduce heat and simmer until the potatoes are soft. Remove the potatoes and process in a food processor with 500 ml of the stock. Return to the saucepan and bring to the boil once more. Stir continuously. Season to taste with mixed herbs, a pinch of nutmeg and salt and pepper. Remove from the heat and stir in the cream. Serve hot. Serves 6-8.

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