Potage Bonne Femme

Potage Bonne Femme

Ingredients

Method

50gm butter
350gm potatoes, diced
1/2 onion, chopped
250gm carrots, diced
250gm leeks, sliced
700ml chicken stock (or vegetable stock if preferred)
200ml milk
Salt and pepper
Parsley for garnish

Heat the butter in pan and add onions and leeks and cook gently for a few minutes until thoroughly coated then add the vegetables and continue cooking for another three or four minutes while stirring. Add the stock and simmer for 20 minutes.

Check the seasoning and add salt and pepper as necessary. Blitz the soup with a food processor or hand blender very briefly until the contents are minced. Alternatively crush the contents with a potato crusher for a courser mix. Add milk and reheat.

Serve with a sprinkle of chopped parsley.

  © Slopefield Allotment Association 2021