These simple ingredients can be found in most kitchen cupboards
and make a tasty soup ideal for lunchtimes.
- A generous handful of parsley
- 1 large onion
- 1 large potato
- 30g (1oz) butter
- 430ml (¾ pint) vegetable stock, made from a cube or powder
- 1 bay leaf
- A pinch of mace (optional)
- 140ml (¼ pint) milk (optional)
- Salt and ground white pepper
- Chop the parsley in the Hand
Blender chopping bowl. Scrape
out and set aside.
- Cut the onion into chunks and whiz in the chopping bowl.
- Cut the potato into cubes with a knife. Melt the butter in a
heavy based saucepan, add the potato and onion, cover with the lid
and cook to soften very gently for 7-10 minutes, stirring from time
to time to prevent browning.
- Add the stock, bay leaf and mace, bring to the boil and simmer
for 20 minutes, with the lid slightly ajar. It is cooked when you
can crush the vegetables easily with the back of a spoon.
- Remove bay leaf and allow to cool slightly then blend until
smooth or to required consistency
Tip: For extra flavour, dry fry bacon lardons or cubed
pancetta until brown and crisp, then scatter on top of the soup