1-Tried it without the cream; will try with cream before deciding if it's an essential element. Quite enjoyed the soup, but Ben felt it lacked pizzazz. Perhaps the cream will help?
2 tablespoons butter
1 bunch green onions, (white and light green parts, chopped)
1 medium yellow onion, (peeled and chopped)
2 quarts chicken stock
3 medium Russet potatoes, (peeled and chopped)
1 bunch (1 oz) lovage leaves, (chopped fine)
heavy cream, (to serve)
- Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the heat to medium and stir in green and yellow onions. Fry until fragrant, about five minutes.
- Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about thirty minutes or until potatoes are tender. Stir in lovage and simmer, covered, a further five or six minutes.
- Remove from heat and blend with an immersion blender until smooth. Season with unrefined sea salt and freshly ground pepper. Stir in a spoonful of heavy cream and serve.
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