Potato CreamServes 4 generouslyIngredients:25g butter
1/2 onion, peeled
salt and pepper
450g peeled + chopped potatoes
875ml chicken or vegetable stock
75ml double cream
Preparation:Place the potato chunks into the internal steaming basket, cover with water and cook until soft, Varoma temp,
, 15-20 minutes.
Remove the basket, drain off the liquid.
Place the onion and butter into the Thermomix bowl, chop speed 5 1/2 for 3-4 seconds. Scrape down with the spatula.
Cook the onion, 100
oC,
for 3-4 minutes, until softened.
Return the potatoes to the bowl, add the stock. Purée, speed 9 1/2, for 30-60 seconds, until completely smooth.
Add the cream, mix speed 4 for a few seconds, until completely incorporated.
Season to taste.
Tips/Hints:I adapted this recipe from Lindsey Bareham's book, 'A Celebration of Soup'. Her recipe is a little richer, containing flour and egg yolks, but I think the version above is quite rich enough. I was surprised just how delicious and luxurious it seemed.
Using homemade stock will produce a subtler result, but extra salt may need to be added. I'd advocate using cold stock, so it can be blitzed straight away, then reheating to say 70
oC, speed 3, for 5-7 minutes - puréeing hot soup is, of course, harder and more dangerous.
The recipe can be varied by adding herbs, before or after puréeing. I put saffron in with the stock, which gave it an appealing light golden colour. Some of the potatoes might be swapped for other veg, such as celeriac, parsnips, or swede.
This is pretty cheap to make, but not a soup for dieters!
