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. Recipe by: Food & Drink
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (10g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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