2 tbsp butter (or olive oil) 2 large white onions, thinly sliced 2-3 cloves garlic, sliced 450g-500g potatoes, peeled and cubed (4 medium size) 1.2l vegetable or chicken stock 1 bay leaf 1 tsp salt (adjust to taste) 1/2 tsp black pepper 125ml cream
Instructions
Melt butter in a large pot over low to medium heat until it is gentle foaming. Add the sliced white onions and a pinch of salt. Place some baking parchment or a butter wrapper on top and place the lid on the saucepan. Leave to cook for 10 minutes. Add the garlic and cook for 1 minute until fragrant. Add the potatoes and stock to the pot. Add the bay leaves and black pepper. Bring to a boil, then reduce heat to low. Give the soup a taste at this stage to see how the seasoning is suiting your taste and add a touch more salt or pepper if you wish. Cover, and simmer for about 15-20 minutes or until the potatoes break easily when you stick a knife into them. Remove from heat and remove the bay leaf. Add the cream and use a stick/hand blender to blend the soup until smooth. Blend for longer than you think to create a super smooth soup. Taste once more for seasoning and serve in warm bowls.
Capsule Variations:
Potato, Chorizo & Kale Soup - Add 150g of diced chorizo, 1/2 tsp smoked paprika and 1 tbsp of tomato puree when adding the garlic to the recipe above. Once the potatoes have been simmering for 10 minutes, add two to there handfuls of chopped kale. The cream at the end is optional depending on your mood. Leave this soup chunky and serve with crusty bread for a wholesome and nourishing lunch or light dinner. Potato Soup with Rosemary & Parmesan - For simple and elegant variation, Add a sprig of rosemary and the rind of some parmesan to the soup when adding the stock. Remove the parmesan rind before blending the soup with the cream. Garnish the soup with an extra drizzle of cream, and some parmesan shavings.
Potato & Porcini Soup - Take 15g dried porcini mushrooms (a must have for your capsule kitchen!) and soak them in 250ml just-boiled water for 15 minutes. Lift the porcini out (don’t discard the soaking liquid), roughly chop them, and add them to the pot when you add the garlic. Strain the porcini soaking liquid through a piece of kitchen paper or a fine sieve and add it to the soup along with the stock, avoiding any grit at the bottom. Proceed with the recipe as above. This version is deeply savoury and a little more grown-up; finish with cream and a sprinkle of chopped chives.
