Potato Soup

Potato soup

        

   

                               Recipe summary

                                          For

                                    Potato soup

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves : 8-10

1. Wash and peel 450 grams potatoes 

Cut into small pieces of 5 mm in size

Russet potato

2. Chop 130 grams (medium size) onion .

Potato soup peeled

3. Melt 15 grams butter and in a sauce pan and 1 teaspoon olive oil when it begins to foam add the potatoes, onion, 1 teaspoon salt and 1 gram pepper powder ¼ tea spoon.  Toss until the potatoes and onions are well coated with butter.

4. Cover the pan with the lid. Simmer in low heat for about 10 minutes.

5. Add 1 litre of vegetable stock and bring it to the boil. Lower the heat and simmer for another 10 minutes or until the potatoes are soft and well cooked.

6. Mix 3 tablespoon all purpose and 4 tablespoon cream to the potatoes in the pan and simmer for 3 minutes. Let it cool.

7. Blend the mixture in a liquidizer or food processor until smooth and fine or to your desired consistency.

Taste and adjust seasoning.

Garnish with thinly diced 1 sprig spring onion. Serve hot.

                                                  

              Recipe follows in detail with pictures.      
     
                                

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves : 8-10

Ingredients

Main
450 grams Russet potatoes

Others
130 grams onion 1 medium size

15 grams butter

1 teaspoon olive oil

1 litre of vegetable stock

4 tablespoon cream

1 teaspoon salt (or to taste)

1 gram pepper powder ¼ tea spoon

1 sprig spring onion

3 tablespoon all purpose flour

Russet potato peeled

Preparation

Potato cubed

Onion chopped

Cream

1. Wash and peel the potatoes and onion. Cut into small pieces of 5 mm in size
2. Melt the butter in a sauce pan and when it begins to foam add the potatoes, onion, salt and pepper. Toss until the potatoes and onions are well coated with butter.
3. Cover the pan with the lid. Simmer in low heat for about 10 minutes.
4. Add the stock and bring it to the boil. Lower the heat and simmer for another 10 minutes or until the potatoes are soft and well cooked.
5. Mix the all purpose flour and  the cream to the potatoes in the pan and blend the mixture in a liquidizer or food processor until smooth and fine or to your desired consistency.
6. Taste and adjust seasoning.
7. Garnish with thinly diced spring onion. Serve hot.

Spring onion