Side Dishes

Potato Soup

• 6 medium potatoes
• 2 medium onions
• 3pt/ 1/2 l/ 6 cups stock or
  milk and water mixed
  
• 1tbsp butter
• parsley
• salt and pepper

(serves six)
Peel and dice the potatoes and chop the onions.
Melt the butter and gently cook the onions and
potatoes in a covered saucepan until soft but
not coloured. Add the liquid, adjust the
seasoning to taste, sieve if wished and serve
in bowls decorated with a little chopped
parsley.

POTATO IRISH SOUP, IRISH STYLE

• 4 tbsp butter
• 2 medium yellow onions, peeled and sliced
• 2 lbs potatoes, peeled and sliced
• 3 cups milk
• 5 1/2 cups chicken stock
• 1/4 cup chopped fresh chives
• 1/2 tsp celery seeds
• 1/4 tsp dried thyme
• 1 cup light cream
• salt & freshly ground pepper to taste

Roux:

• 2 tbsp butter
• 2 tbsp all-purpose flour

Garnishes:

• 1/2 cup chopped fresh chives
• 6 slices lean bacon, crisply fried and chopped

Heat a 6- to 8-quart stockpot, add the butter
and onion, and cook gently. Do not let the
onion brown. Add the peeled and sliced
potatoes, milk, and stock. Add the herbs.
Cover and cook gently for about an hour.

Prepare a rous:
melt the butter in a small saucepan and whisk
in the flour. Let the mixture bubble for 2
minutes on med-low heat, stirring constantly.
Thicken the soup with the roux, whisking
carefully to avoid lumps. Cook for 5 to 10
minutes and then puree the soup. Add the
cream and gently reheat, but do not boil.
Season with the salt and pepper.

Serve with garnishes.

Serves 8-10