The Weekly Soup – Creamy Spuds
I caught a glimpse of a potato soup recipe in a book recently and thought it was a joke. Potato soup. How oirish can you get? I’ve been living here over 16 years and I’ve never come across it before. I suddenly felt a lot more foreign than I have in a very long time. It made me feel both happy that I still have so much to discover about the country I now call home and a bit sad at the fact that I’ll never truly belong. Anyway, onto my version of what I’m told is a very classic starter at Irish weddings. So there.
- 1 kg of potatoes;
- 3 medium sized onions;
- 1 tbsp of butter;
- 1 tbsp of grated nutmeg;
- stock; milk;
- salt and pepper;
- fresh herbs.
- Let the butter melt until it starts foaming on very low heat and add your cubed onions and peeled potatoes. Stir until everything is well coated with the butter and add your salt and pepper.
- Cover and let the onions and potatoes tenderise without colouring. This should take no more than 15 min.
- Add boiling water and your stock. I used 2 knorr chicken stock pots. You just want the potatoes to be covered by the water but not much more. Add your nutmeg. Cover again and let it simmer for 20 min.
- Take off the heat and blend it. Add your splash of milk and blend a bit more.
- Chop your fresh herbs (I went parsley as I didn’t want anything to overpower the soup) and serve!
Extra: I had a small pot of creme fraiche which I threw in at the end. It was lovely but wasn’t strictly necessary!