Ingredients Jump to Instructions ↓

  1. 1 oz. Butter

  2. 1 lb. Potatoes Onion

  3. 1 pt Water (575ml) Meat stock cube

  4. 4 tb Single cream

  5. 1 tb Parsley

Instructions Jump to Ingredients ↑

  1. Directions : Skin the onion and peel the potatoes. Thinly slice the potatoes and the onion. Melt the butter in a saucepan, add the potatoes and the onion and cook gently without browning, and with the lid on the pan, for 10 minutes until the potatoes are soft. Add the water and the stock cube. Bring to the boil and simmer gently for about 15 minutes. Now seive or liquidize the soup. Wash and chop the parsley, if fresh. Add the cream to the soup and bring back to the boil. Add the parsley. Season with salt and pepper if necessary. Variation: 1 oz. of grated cheese can be sprinkled on the soup in place of the parsley.


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