This potato soup is perfect for cold winter nights, and we are having a lot of those at present. As much as I would rather be warm, the rain is welcome.
I was the first of my friends to get a smart phone and use it for work. It was a great tool for taking orders but I never really made good use of the other features. When BlackBerry launched in South Africa I decided to switch brands, and made better use of the phone. I started receiving my emails and eventually I had an App that read them to me. Having my emails and text messages read out aloud while driving at the same time seemed like a great idea. I would find myself pulling off to the side of the road to reply! However, over time I stopped the App, and even took my emails off my phone. I decided I really did not need to be available 24 hours a day. I do however have smart notifications sent to my fitness tracker.
If I get a message while driving a quick glance at my wrist lets me know who is contacting me. Using the Bluetooth device on my car I can call the person, if I know it is something that needs to be dealt with urgently. My new car however has Apple CarPlay which has proven to be amazing. On the Tuesday after I got my car I plugged my phone in. I was a block away from work when I got a WhatsApp message, and Siri read it out to me! And I could reply via the Bluetooth system in my car. This meant that the message which needed my immediate attention could be dealt with straight away, without me having to pull off to the side of the road.
Click on the links for conversions and notes.
- 30 g butter
- 1 small onion, peeled and diced
- 2 garlic cloves, crushed
- 75 g spring onions, sliced
- 5 mls dried dill
- 30 g flat leaf parsley, roughly chopped
- 10 medium potatoes, largely diced
- 1.5 l vegetable stock
- 2 bay leaves
- Salt and freshly ground black pepper to season
- 60 mls whipping cream, plus extra for drizzling
- capers for garnish
- Place the butter into a heavy bottomed sauce pan and melt over a medium temperature
- Sauté the onion until soft and then add the garlic, spring onions, dill and parsley
- Cook for 15 minutes then add the potatoes, stock and bay leaves
- Season generously and stir to combine
- Bring to the boil then reduce the temperature and leave to simmer for 30 minutes
- Remove from the heat, discard the bay leaves and blend until smooth using a stick blender
- Stir in the cream, return to the heat and warm through
- Adjust the seasoning before serving with a little bit of cream drizzled on top and a few capers in each bowl