1/2 stick (2 oz) 50 g butter
1 1/2 lb (700 g) potatoes, peeled and sliced
1 large onion, chopped
4 cups (32 fl oz) 900 ml chicken stock
1/2 tsp grated nutmeg
Salt and fresh ground black pepper
2/3 cup (150 ml) 1/4 pt single cream, or top of the milk
6 tbsp fresh chervil, chopped
Croutons for garnish
1 1/2 lb (700 g) potatoes, peeled and sliced
1 large onion, chopped
4 cups (32 fl oz) 900 ml chicken stock
1/2 tsp grated nutmeg
Salt and fresh ground black pepper
2/3 cup (150 ml) 1/4 pt single cream, or top of the milk
6 tbsp fresh chervil, chopped
Croutons for garnish
method
1. Heat the butter and sweat the potatoes and onion very gently in a covered saucepan, stirring occasionally for 5 to 6 minutes.
2. Pour in the chicken stock. Add the nutmeg and seasonings and bring to boiling point.
3. Turn the heat down and allow to simmer for 20 to 25 minutes.
4. Liquidise the soup or pass through a sieve and return to the saucepan.
5. Stir in the cream and chopped chervil and heat through.
6. Serve garnished with the croutons.
2. Pour in the chicken stock. Add the nutmeg and seasonings and bring to boiling point.
3. Turn the heat down and allow to simmer for 20 to 25 minutes.
4. Liquidise the soup or pass through a sieve and return to the saucepan.
5. Stir in the cream and chopped chervil and heat through.
6. Serve garnished with the croutons.
serving amount
serves 6
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