Potato and garlic buttermilk soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
Heat the oil in a saucepan and sauté the onion over a low heat, keeping a lid on. Sauté until it is completely transparent. Stir in the knob of butter until it is melted.
Add the garlic and continue frying with the lid off until it has started to change colour. Add the potatoes and stir fry for about four minutes until they are softening at the edges.
Add the buttermilk and allow to simmer over a low heat until the potatoes are soft. Blitz with a soup gun until it is smooth. Season to taste and serve with some chopped chives and chopped pumpkin seeds.
Ingredients
dash of rapeseed oil
1 onion, finely chopped
knob of butter
8 garlic cloves
3 waxy potatoes, peeled and cubed
250ml buttermilk
handful of chives, chopped
handful of pumpkin seeds, chopped
Method
Heat the oil in a saucepan and sauté the onion over a low heat, keeping a lid on. Sauté until it is completely transparent. Stir in the knob of butter until it is melted.
Add the garlic and continue frying with the lid off until it has started to change colour. Add the potatoes and stir fry for about four minutes until they are softening at the edges.
Add the buttermilk and allow to simmer over a low heat until the potatoes are soft. Blitz with a soup gun until it is smooth. Season to taste and serve with some chopped chives and chopped pumpkin seeds.
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