This recipe is for my friend and a Bugle contributor for many years, Isabelle Luker. This is a recipe that has been made in my ancestral kitchen for many years. It speaks of tough economic times and the ultimate comfort of home cooking.
My mom used to make it with meat bones to add flavour, however I find that no bones are necessary for this recipe and the vegetables and the butter and cream give it enough wholesome flavour.
This Potato Soup recipe is my family's recipe and its perfect for all seasons and as a lunch or dinner starter. Besides the chopping this is a straightforward recipe, so enjoy making it.
You will need:
Five medium potatoes in skins diced
2 cups of broccoli
2 cups of green beans
2 cups peas
1 cup red pepper chopped
1 cup of chopped parsley
1 large onion chopped
4 cloves of garlic chopped
4 TBS butter
250 ml sour cream
Fresh dill for garnish
In a big soup pot melt the butter add the onion, red peppers and garlic and braise for a few minutes until soft.
Now add potatoes and braise with the onions, red peppers and garlic for about 15 minutes.
When potatoes are slightly cooked add the green beans, peas and broccoli. Stir in with the potatoes and add 3 litres of hot water.
Allow to cook for 25 minutes until vegetables are al dente, now you can add the chopped parsley. Then cook for an additional 10 minutes or until totally cooked through.
On the side remove two cups of the vegetable soup and blend until thick and smooth. Add to the soup together with the sour cream. Allow the soup to heat up and switch it off. Flavour with some herbal salt and freshly ground pepper. Dress with fresh dill.
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