1 onion 2 cloves of garlic 2 potatoes A rather large bunch flat leaf parsley 2 vegetable stock cubes Salt and pepper Single or double cream optional Recipe courtesy of Luci Lyne On a low heat gently sweat the onion and garlic in a knob of butter ID: 464059
Download Presentation The PPT/PDF document "Butter" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Butter
1 onion
2 cloves of garlic
2 potatoes
A rather large bunch flat leaf parsley2 vegetable stock cubesSalt and pepperSingle or double cream (optional)Recipe courtesy of Luci Lyne
On a low heat gently sweat the onion and garlic in a knob of butter
Peel and cube the potato and add to the saucepan
Add the stock cubes with approx. 1 litre of water
Simmer until the potatoes are soft and add the large bunch of parsley, chopped
Almost immediately, so that the parsley retains its vibrant colour, blitz the soup in a blender until smooth and return to the pan
Season to taste with salt and pepper
A dash of cream right at the end is a lovely, though unnecessary, touch.
For an extra indulgence, serve with a
drizzle of truffle oil and either barbecued red snapper or slivers of belly pork (depending on the season
).