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Really Garlicky Recipes


Potato, garlic and herb soup

If any of the ingredients listed in the recipe are available to buy online they are listed at the bottom of the page

15g/1/2oz butter
1/2 red onion, peeled and sliced
6 Really Garlicky cloves, peeled and roughly chopped
300ml/1/2 pint chicken or vegetable stock
1 medium floury potato, peeled and sliced
2-3 tbsp double cream, and a little extra for serving (optional)
A big handful of mixed fresh herbs eg parsley, tarragon, chervil
Maldon sea salt and freshly ground black pepper

Method
Heat the butter in a saucepan over a medium heat. Add the onions and garlic and sweat for about 5 minutes.

Pour in the stock and bring to a gentle boil. Then add the potato and simmer for about 15 minutes until tender.

Add in a big handful of chopped, fresh herbs using whatever is available. Season the soup lightly with a pinch of salt and a couple of turns of black pepper, then cook for a further two minutes.

Allow to cool slightly and then liquidize. If you’re adding cream, add it just before you liquidize the soup.

Serve in small bowls as a light starter with a little dollop of cream or crème fraiche in the middle. You can also serve this in little cups. Freshly liquidized, it should have a nice cappuccino-like froth on top.



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    Highlands and Islands Food and Drink Winner 2008    Quality Food Award Winner 2008     Great Taste Gold Award Winner    Waitrose Made in Britain Award Winner    

Award Winning ...
  Finalist in Scottish Rural Awards - winner to be announced in March 2018 Quality Food Awards ‘Local Category’ Winner 2008 with Eazy Garlic ... more

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