Potato and fresh herb soup

SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for 10 minutes approx.
Meanwhile bring the stock to the boil, when the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the vegetables are soft.
Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency.
Serve sprinkled with a few freshly-chopped herbs and some chive or thyme flowers in season.
Ingredients
55g butter
425g peeled diced potatoes, diced
110g diced onions, diced
1 tsp salt
pepper
1-2 tbs in total of parsley, thyme, lemon balm and chives
900ml stock
120ml creamy milk
freshly chopped herbs
chive or thyme flowers in season

Method
Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for 10 minutes approx.
Meanwhile bring the stock to the boil, when the vegetables are soft but not coloured add the freshly chopped herbs and stock and continue to cook until the vegetables are soft.
Puree the soup in a blender or food processor. Taste and adjust seasoning. Thin with creamy milk to the required consistency.
Serve sprinkled with a few freshly-chopped herbs and some chive or thyme flowers in season.
ieFood
Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.