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| Potato Soup |
| ingredients: |
1
medium onion or leek, finely chopped
3 stalks celery, finely chopped
3 medium-sized potatoes peeled
and diced
Cup of milk
2 oz/50 g butter (1/2 stick)
A further one or two tablespoons
of butter
Salt and pepper
Fresh parsley (or chives or dill)
for garnish |
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| method: |
Here is a recipe for a thick and hearty soup made from this ubiquitous vegetable.
Chop the vegetables into roughly
even sized pieces. Melt the
butter and sauté the
onion until they are yellow
and soft. Add the other vegetables
and continue sautéing
with the lid on, over a low
heat, for 5-10 minutes.
Add 3 cups water or stock and
season with salt and pepper
and add the bay leaf. Cook until
the vegetables are tender. When
vegetables are ready, remove
the bay leaf and add 1 cup of
milk and 1-2 tablespoons butter.
Reheat (but don’t boil).
Once the soup is on the soup
plate, garnish with parsley
(or chives or dill). Serve with
crusty bread and butter.
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| As
in Ireland, potatoes became a staple
of the diet of Scotland and was used
in many recipes. |
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