A seasonal soup from Lindsay Bareham’s ” A Celebration of Soup”.
Ingredients
- 6 spring onions trimmed and finely sliced
- 1 1/2 oz butter
- 1 lb new season Jersey Royals scraped, rinsed and finely sliced
- 1 1/2 oz flour
- 2 1/2 pints light chicken or vegetable stock
- 6 sprigs mint finely chopped
- sea salt and black pepper
Servings:
Instructions
- Sweat the spring onions in the butter until they soften. Add the potatoes and coat with the butter, stirring to prevent sticking. Cook for 5 minutes.
- Now add the flour, stirring and cook for a minute or so, then add the stock and half the mint. Bring to the boil then reduce heat and simmer for about 10 minutes until the potatoes are cooked but not collapsed.
- Season and sprinkle with the remaining chopped mint to serve.
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