Friday, November 30, 2012

Wholesome hearty

Today I made a very simple and healthy potato soup to go with a Greek salad. Inspired once again by the creamy potato leek soups we had in Ireland.

You need 2-3 potatoes peeled and diced, 1 tbsp butter, half an onion chopped, vegetable stock, a few herbs (I used thyme, basil and sage), salt and pepper, a cup of skimmed milk. (serves two)
  1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
  2. Sprinkle with salt and a few grinds of pepper. Cover the saucepan with a lid. Sweat on a gentle heat for approximately 10 minutes.
  3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
  4. Add the milk. purée the soup in a blender or food processor. If you find some lumps, strain the soup before serving.
  5. Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.