Garden herb soup
Ingredients
- 50 g butter
- 1 onion roughly chopped
- 250 g baking potato diced
- 1 litre ham stock
- or
- 1 litre vegetable stock
- or
- 1 litre chickenstock
- 75 g mixed parsley and chives roughly torn into pieces
- salt and pepper
Instructions
- Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened but not browned. Add the potato, toss in the butter then cover and fry gently for 10 minutes, stirring occasionally until just turning golden around the edges.
- Add the stock, season with salt and pepper and bring to the boil. Cover and simmer for 10 minutes or until the potatoes are tender. Cool slightly then purée in batches in a blender or food processor with the herbs.
- Pour back into the saucepan, reheat then taste and adjust the seasoning if needed. Serve in mugs with toasted bacon sandwiches
Notes / Tips / Wine Advice:
For Italian herb soup, heat 2 tablespoons of olive oil in a pan, add the onion and fry until softened. Mix in 150 g (5 oz) diced potato, cover and fry for 10 minutes. Mix in the stock and seasoning as above, cover and simmer for 10 minutes. Purée the soup in the blender, replacing the parsley and chives with 75 g (3 oz) rocket leaves, and adding 25 g (1 oz) ground pine nuts or almonds and 40 g (1½ oz) freshly grated Parmesan. Reheat and serve topped with toasted pine nuts.
