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.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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