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
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.