Herb & Potato Soup
Ingredients
- 2oz butter
- 1 medium onion, finely chopped
- 1lb fresh herbs such as watercress, parsley, chervil, marjoram or lovage
- 1lb potatoes, peeled, diced and rinsed
- 2 pints vegetable stock
- Salt and pepper to taste
I was a bit suspicious on seeing this recipe for the first time, but having tried it I was bowled over by the flavours. Pick a tasty potato that can compete with the herbs.
Instructions
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Melt the butter and gently soften the onion without browning.
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Roughly chop the herbs and stir into the onion with a good pinch of salt and pepper. Cover and sweat for 2-3 minutes.
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Add the potatoes and 1/2 pint of the stock, cover and simmer for 5 minutes.
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Add the remainder of the stock and simmer for another 5 minutes, until the potato can be mashed into the soup.
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Stir well, taste for seasoning and serve.
Serve with fresh bread and butter, or herby croutons if you're feeling particularly herby.
Further Reading
 Bread: River Cottage Handbook No. 3 Daniel Stevens |  Cakes: River Cottage Handbook No.8 Pam Corbin |  Flour Water Salt Yeast Ken Forkish |  The Forager's Kitchen Fiona Bird |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |
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