Potato and onion soup
Creamy and smooth with floral notes from fresh herbs, finished with sweet caramelised onions for an extra hit. This recipe is great for using up a glut of home-grown spuds!
- 20ml (1floz) vegetable oil
- 750g (26oz) onions, sliced
- 3 garlic cloves, chopped
- 10g (0.5oz) fresh sage
- 600g (21oz) potatoes
- 1ltr boiling water
- 10g (½oz) vegetable bouillon or 1 stock cube
- Small sprig fresh thyme
- 120ml (4fl oz) milk
- 2tsp vegetable (rapeseed) oil
- 100g (3.5oz) red onions, finely sliced
- Peel the potatoes and cut into chunks.
- Place on a lined baking tray, add the sage and half of the oil and mix well, cover and place into a preheated oven (180C) for around 40 minutes, stirring occasionally, until soft and lightly coloured.
- Meanwhile pour the oil into a heavy based pan on a medium hob and add the onion and garlic.
- Sauté for 10 minutes until soft, reduce the heat and cover with a lid. Leave to sweat for a further 20 minutes. Remove the lid, increase the heat and allow to colour slightly.
- Add the potatoes to the onions and stir well.
- Add the water and the bouillon or stock cube and bring to a rapid boil. Continue to boil for a further 15 minutes until all the vegetables are soft.
- Remove from the heat and blend with a stick blender until perfectly smooth.
- Add the thyme leaves and the milk, season well to taste.
- For the topping place the oil in a pan add the sliced onions and sauté until soft, place a spoonful on top of the soup when you serve.