So I decided to use our completely insane return to winter as an excuse to try out a new soup recipe.
Have I mentioned how much I love making soup? It's so simple, involves relatively minimal effort, at the same time leading to such delicious, hearty results.
Also, thanks to the general deliciousness, those who enjoy the end results tend to assume that the effort involved were far greater than they actually were. Once again, I love soup.
This soup I found in an Irish cookbook and adapted it a bit given my somewhat lacking inventory of fresh herbs and also just to make it my own. On that note, here it is, my recipe for what is my new favourite soup.
4 tbsp butter
1 large onion chopped
1 1/2 lbs. potatoes (4 large potatoes) *
1/4 tbsp fresh parsley
1/4 tbsp fresh chives
1/4 tbsp fresh thyme **
1/4 tbsp fresh marjoram
pinch dried oregano
pinch herbs de provence
3 1/2 cups chicken stock
1/2 cup cream
*Be sure to evenly chop your potatoes and onions. This is important so that they'll cook evenly.
**I had to use dried, I didn't enjoy it, but I did it anyways.
Melt your butter in a large pot. Add your diced onions and potatoes to the butter when the butter is foaming. Stir to coat your veg. Season with s&p. Cover the pot and sweat down the veg for about 10 minutes. Uncover and add your chopped and dried herbs. Add the stock and cook until the vegetables are soft. Puree the soup to a texture your happy with. You can certainly make the soup totally smooth, but I always like a soup with a bit of chunkiness to it. Add your cream at this point and you're ready to serve.
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