A recipe from Michael Manners, Selkirks Restaurant.
- 600 gm potatoes
- 2 diced onions
- 800 ml. good chicken stock
- salt, pepper to taste
- bay leaf
- you may like to add some garlic to taste
Peel and chop the potatoes to a dice of about 2cm, peel and slice the onions.
In a saucepan, melt about 100 gm butter, add the onions and soften without colouring, add the potatoes, toss to coat with the onions and butter, add the stock and seasonings, bring to the boil then lower heat to a gentle simmer for about 20 minutes or until the potatoes are cooked and the onions are soft.
Blend the soup and then push though a fine sieve, this will give the soup a velvety texture, check the seasoning.
Serve with croutons, or a slice of Manners & Borg thyme and caramelised onion beef sausage, coming soon to Orange!