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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A velvety smooth, earthy soup, perfect for lunch on a winter's day. The potato skins are infused in the soup to intensify the flavour. Delicious served with crunchy croutons or, to give it a real lift, drizzled with truffle oil. Ingredients:
25 g butter |
1 onion, finely chopped |
1 bay leaf |
1 kg floury potatoes, peeled and diced, skins reserved |
1 lt stock (ham, chicken, or vegetable) |
300 ml whole milk |
salt and pepper |
diced ham or bacon lardons (optional) |
Directions:
1. Melt the butter and sweat the onion, without colouring, for 2-3 minutes.
2. Add the potatoes and cook gently, with a lid on the pan, for at least 10 minutes. You will have to stir them from time to time to prevent the potatoes from sticking.
3. Now add a bay leaf, 1tsp salt, and the stock and milk. Tie the potato skins up in muslin and add this to the pot. Bring to a boil, then reduce the heat and simmer gently until the potatoes are cooked through.
4. Remove and discard the package of potato skins.
5. Push the soup through a fine sieve. Add the ham or lardons (if using) and reheat gently, seasoning to taste with salt and pepper.
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