Potato Soup
This thick soup is best served with caviar to be true to its roots
Makes enough for: 6 people
Ingredients
- 30 g butter
- 1 small onion, peeled and diced
- 2 cloves garlic, 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
Method
- 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