brunch+lunch > Potato Soup

Shopping LIST:

 

25g butter, 1 red onion finely chopped, 400g potatoes, diced, 1 litre chicken stock, sea salt and ground black pepper (for seasoning) & fresh parsley.

Method:

• Melt 25g butter in a large heavy pan and add 1 red onion, finely chopped, turning them in the butter until well coated. Cover and leave to sweat over a very low heat.

 

• Add 400g potatoes, diced, to the pan, and mix well with the butter and onions. Season with sea salt and ground black pepper, cover and cook over a gentle heat for about 10 minutes, without browning. Add 1 litre chicken stock, bring to the boil and simmer for 20 minutes, or until the vegetables are tender.

 

• Remove from the heat and allow to cool slightly. Purée the soup in batches in a food processor or blender.

 

• Reheat over a low heat and adjust the seasoning. If the soup seems too thick, add a little milk to achieve the required consistency. Serve hot, sprinkled with chopped fresh parsley.

"bon appétit"