| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Food &, Drink | 4 | servings | |
INGREDIENTS
| 40 | g | Butter; (3 tbsp) |
| 3 | Onions; diced (you'll need | |
| ; 450g/1lb in total) | ||
| 2 | Potatoes; diced (you'll need | |
| ; 225g/8oz in total) | ||
| 1 | ts | Fresh thyme leaves; plus extra to (1 to |
| 2) | ||
| ; garnish | ||
| 900 | ml | Chicken stock; (preferably |
| ; home-made) | ||
| 150 | ml | Creamy milk; (or use a mixture of |
| ; 1 part cream to 3 | ||
| ; parts milk) | ||
| Salt and freshly ground pepper | ||
| Thyme or chive flowers; to garnish | ||
| ; (optional) |
INSTRUCTIONS
1 Melt the butter in a large heavy- based pan. As soon as it foams, add the onions and potatoes and stir until they are well coated with the butter. 2 Add the thyme, season generously and place a parchment paper lid directly on top of the vegetables to keep in the steam. Cover the pan with a tight- fitting lid and sweat on a low heat for about 10 minutes until the vegetables are soft but not coloured. 3 Remove both lids from the pan and pour in the stock. Bring to the boil and simmer for 5-8 minutes or until the potatoes are completely tender. 4 Puree the soup in batches in a food processor or with a hand held blender. Pour back into the pan, season to taste and add the cream and/or milk. Re-heat gently, ladle into bowls and garnish with thyme leaves and thyme or chive flowers, if available, to serve. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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