Onion and thyme leaf soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | grams | Butter; (3 tbsp) |
| 3 | Onions; diced (you'll need | |
| ; 450g/1lb in total) | ||
| 2 | Potatoes; diced (you'll need | |
| ; 225g/8oz in total) | ||
| 1 | teaspoon | Fresh thyme leaves; plus extra to (1 to |
| 2) | ||
| ; garnish | ||
| 900 | millilitres | Chicken stock; (preferably |
| ; home-made) | ||
| 150 | millilitres | Creamy milk; (or use a mixture of |
| ; 1 part cream to 3 | ||
| ; parts milk) | ||
| Salt and freshly ground pepper | ||
| Thyme or chive flowers; to garnish | ||
| ; (optional) | ||
Directions
1 Melt the butter in a large heavy- based pan. As soon as it foams, add the onions and potatoes and stir until they are well coated with the butter.
2 Add the thyme, season generously and place a parchment paper lid directly on top of the vegetables to keep in the steam. Cover the pan with a tight- fitting lid and sweat on a low heat for about 10 minutes until the vegetables are soft but not coloured.
3 Remove both lids from the pan and pour in the stock. Bring to the boil and simmer for 5-8 minutes or until the potatoes are completely tender.
4 Puree the soup in batches in a food processor or with a hand held blender. Pour back into the pan, season to taste and add the cream and/or milk. Re-heat gently, ladle into bowls and garnish with thyme leaves and thyme or chive flowers, if available, to serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.