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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband likes it a little bit peppery so you may need to adjust the amount of pepper to your taste. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon cooking oil |
1 big onion, chopped |
1 garlic clove, crushed |
1 potato, medium, cut into cubes |
6 stalks celery, cut into small pieces |
1/2 chicken stock cube |
1/4 teaspoon ground nutmeg |
1 1/2 teaspoons white pepper powder |
1 1/2 teaspoons salt (to taste ) |
1/4 teaspoon sugar |
1 liter water |
Directions:
1. Melt the butter in a wok; add the cooking oil; once it is hot add the onion and garlic; stir fry until onion is soft.
2. Add the potato and celery; stir to combine with the chicken stock cubes, nutmeg, white pepper, salt and sugar.
3. Add the water; bring to boil; reduce heat.
4. Simmer for about 15 to 20 minutes or until potato is cooked.
5. Cool before putting mixture in a food processor.
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