This took 40 minutes to make and was using up some chicken stock my mum had lingering in the fridge. I am at home in Suffolk for a week to do some writing, and so am naturally procrastinating by cooking myself lunch, rather than making a sandwich. This was delicious and very simple and by passing it through a sieve after blending, it obtains a velvety smoothness.
Serves three-four
Ingredients
1 medium sized onion, finely chopped
2 cloves, crushed or chopped garlic
2 smallish carrots, peeled and finely chopped
1 small bit of celery, finely chopped
about 4-5 smallish potatoes, peeled and chopped into small chunks
1 litre, chicken stock (or vegetable)
1/2 tablespoon, cider vinegar
1 tablespoon, crème fraîche
mixture of fresh herbs, chopped (e.g. parsley, chives, dill)
How I made it:
Sweat onions in a knob of butter and a bit of olive oil with a pinch of salt over a medium heat. Add garlic. When onion has softened well, add carrot and celery, stir around and continue sweating for a few minutes. Add in potatoes, and cook for a few minutes. Heat up stock and then add. Simmer for about 25 minutes. Add in 1 tablespoon cider vinegar, fresh chopped herbs and season well with salt. Blend well with a hand blender. Pour through a sieve and then stir in crème fraîche. Check seasoning.
Eaten with:
Bread and butter.
Dinner Document 