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)
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)
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Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
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Sprinkle with salt and a few grinds of pepper. Cover the saucepan with a lid.
Sweat on a gentle heat for approximately 10 minutes.
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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.
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Add the milk. purée the soup in a blender or food processor. If you find some lumps, strain the soup before serving.
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Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.
Looks very good. Where is the Greek Salad?
ReplyDeleteAnd where is Loki?