I really really really do not like wasting food. I had a bag of potatoes left after a family dinner, and we could not face any more big meals. So I decided to look for a soup recipe. My go-to website is http://www.waitrose.com which turned up this very yummy soup recipe. I was thrilled to find I had every ingredient in my fridge and pantry, so I went straight head and made a large pan of it. The richness of the soup marks it as more of a autumn/winter recipe. The herby nut garnish is so good! But if you have left over potatoes at any time, then keep this recipe handy.
INGREDIENTS
- 2 tbsp extra virgin olive oil, plus extra to serve
- 40g salted butter
- 2 garlic bulbs, cloves roughly chopped
- 600g king edward or maris piper potatoes, peeled and roughly chopped
- 1 L vegetable stock
- 50g natural or Greek yogurt
- 20g roasted almonds, cut into slivers
- 1 sprig/s thyme, leaves picked
METHOD
Put the oil and 20g butter in a large pan set over a medium-low heat.
Add the garlic, onion and a pinch of salt then sauté gently for fifteen minutes until soft and translucent. Don’t let the onions brown.
Add the potatoes and stock to the pan, increase the heat to high and bring to the boil. Reduce the heat to medium and simmer for half an hour until the potato is completely tender. Stir in the yogurt and leave to cool slightly, then blitz in a blender until completely smooth. Season with salt and pepper.
While the soup is cooking, put the remaining 20g butter in a pan and set over a medium-high heat. Add the almonds and thyme leaves, then fry for three minutes until golden and aromatic. Season with salt and pepper.
Serve the soup in bowls with the almond and thyme mixture on top. Drizzle a little extra virgin olive oil over the top of the soup and garnish.
LADY LEWIS 