Title: Potato and Onion Soup
Categories: Appetizer Soup
Yield: 3 Servings
| 1 | oz | Butter |
| 1 | lb | Potatoes |
| | | Onion |
| 1 | pt | Water (575ml) |
| | | Meat stock cube |
| 4 | tb | Single cream |
| 1 | tb | Parsley |
Directions: Skin the onion and peel the potatoes. Thinly slice the potatoes
and the onion. Melt the butter in a saucepan, add the potatoes and the
onion and cook gently without browning, and with the lid on the pan, for 10
minutes until the potatoes are soft. Add the water and the stock cube.
Bring to the boil and simmer gently for about 15 minutes. Now seive or
liquidize the soup. Wash and chop the parsley, if fresh. Add the cream to
the soup and bring back to the boil. Add the parsley. Season with salt and
pepper if necessary. Variation: 1 oz. of grated cheese can be sprinkled on
the soup in place of the parsley. contributed to The Blue Peter Book of
Gorgeous Grub by Caroline Smith, Age 14 Glenrothes, Fife.