| 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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