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Recipes

   Cream of Potato Soup

recipe image
Potatoes make an extremely economical winter warming starter or lunch-time soup.
Ingredients
Serves: 4

450 Gram Potatoes, diced (1 lb)
1 Large Onion, thinly sliced
2 medium sticks Celery, sliced
25 Gram Butter (1 oz)
450 ml Water (3/4 pint)
Salt and freshly ground pepper
300 ml Milk (1/2 pint)
3 Tablespoon Double cream, optional
2 Tablespoon Fresh parsley or chives, chopped
Method
In a saucepan fry vegetables gently in butter for 10 minutes without browning. Add water and season to taste. Bring to the boil, cover and simmer gently for 25 minutes.

Liquidise or rub through a sieve, return to the pan and stir in milk. Bring to the boil, stirring and simmer for 5 minutes.

Ladle into warm soup bowls. Whirl on fresh cream if used and sprinkle with parsley or chives.

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