When you are short on vegetables, then here’s one to try. All you need are potatoes, onions and garlic, it can be dressed up in anything else, I’ve used fresh parsley but any herbs will lift it, if you don’t have herbs then maybe try a blue cheese such as Stilton, all you have to do is use your imagination and experiment.
You will need the following
1 tablespoon of olive oil 1oz/25g of butter
1/2lb/225g finely chopped onions
1 large very finely chopped clove garlic
1 lb/450g peeled and chopped potatoes
2pts/l.2ltrs Stock
White pepper
2oz/50grams cheese, either cream, or grated cheddar
Parsley small bunch finely chopped
Dried chili flakes (optional extra)
Sauté the onions and garlic in the olive oil or butter over a very gentle heat until the onions become transparent.
Add the potatoes and stir constantly for five minutes
Add the stock (see below for options)
Simmer for 45minutes
Leave it, mash it or whizz it
Take off the heat and stir in the cheese and parsley and chili if you want an extra kick.
For the stock you can use the recipe provide on blog or try the Verdurette or just use stock cubes. I made a new batch of Verdurette using leek, celery, mooli and garlic
The proportion is 5:1 of Vegetable and garlic to Salt
One day I would love to try this soup served as I saw some other soups being served in Bulgaria. Using small round loaves that have had the top cut off and hollowed out (but I should think care needs to be taken to leave a 1/2 inch or 1 1/2cm or so on the inside walls and base), I would bake these bone dry in a very slow oven. The soup is poured in and the top acts as a lid.
Why did you make a new batch of the Verdurette stock? I am interested to know what your soup tasted like as well
Made a new batch as I didn’t want the colour or flavour of carrot which was included in the last batch. As to the taste of this soup, it was good but maybe i would try a different herb next time either thyme or even lovage .