You will need:
- 500 g potatoes
- 1 onion , peeled
- 100 g butter
- 1 tbsp olive oil
- 1 ltr chicken stock
- 1 bunch of fresh green herbs, (parsley, rosemary, oregano, thyme, sorrel, sage)
- 150 g double/single cream
- salt and pepper
Step 1:
Peel the potatoes and chop them into thick slices. Cut them lengthways and roughly dice them before transferring them to a bowl.
Step 2:
Cut the onion in half, then slices and roughly dice.
Step 3:
Place the cooking pan on a low heat and add butter (use the wooden spoon to stir the butter which should help it to melt). Add the oil and stir again.
Step 4:
Into the pan add the onions and cook for 5 minutes. Stir and add the potatoes and chicken stock. Turn up the heat, cover with a lid and bring to the boil. Stir again, turn down the heat and allow to simmer. Cover with the lid and cook for 15-20 minutes.
Step 5:
While you wait for the potatoes to cook, use the knife to chop the herbs of your choice.
Step 6:
When the potatoes are cooked, add the herbs, cream and season well with salt and pepper. Stir once more and allow the ingredients to warm through.
Step 7:
Transfer the ingredients into an electric blender and blend for several seconds on a high power until a velvety texture is reached.
Step 8:
Pour the soup into individual serving bowls and serve with crostini (fried bread) and red pesto.
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