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Ingredients (serves
eight)
-
50 grams butter
-
2 large onions (peel
and finely chopped)
-
650 grams of floury
potatoes (peeled and diced)
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1.8 liters of chicken
stock
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salt and pepper to
taste
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few tbsp of milk
(optional)
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chopped fresh chives
for garnish
Method
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Heat butter in a
deep sauce pot, add chopped onions and stir constantly until it
mix well with butter and turn soft.
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Stir in the
potatoes and mix all ingredients well, pour chicken stock in but
leave some behind to adjust the consistency of the soup. Bring
soup to a boil and cover pot to simmer with low heat for 25
minutes until potatoes become soft.
-
Leave it to cool
then puree the soup with a blender or food processor.
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Reheat over low
heat and adjust seasoning. Add milk if soup is too thick.
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Garnish soup with
chopped fresh chives and serve bread.
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