A recipe from Lindsay Bareham’s ” A Celebration of Soup”
Ingredients
- 2 large brown onions
- 1 large leek cleaned, trimmed and chopped
- 1/2 lb potatoes peeled & chopped
- 4 sprigs flat leaf parsley
- 2 pints water
- sea salt & black pepper
- 1 oz butter
- 3 oz single cream
- 1 tbsp chopped parsley or chives
Servings:
Instructions
- Peel and chop one of the onions and put it in a pan with the leek, potatoes and parsley sprigs. Cover with the water and add a generous pinch of salt and pepper.
- Cook until the vegetables are soft then puree and return to a clean pan. Adjust the seasoning and reheat.
- Meanwhile slice the remaining onion very finely. Heat the butter and gently soften the onion until golden and soft. Add to the soup and simmer very gently for 10 minutes.
- Just before serving bring the cream to boiling point and pour in a pattern on top of the soup. Serve garnished with parsley or chives.
Share this Recipe
Powered byWP Ultimate Recipe