Potato and parsley soup
Serves 4–6
Ingredients:
25 g (1 oz) butter
2 streaky bacon rashers, rind
removed, chopped
450 g (1 lb) potatoes in 1 cm
cubes
8 shallots, roughly chopped
850 ml (1
1
/
2
pints) chicken stock
275 ml (
1
/
2
pint) fresh milk
Seasoning
1 tbsp chopped fresh parsley
150 ml (
1
/
4
pint) fresh single
cream
Method:
1. Place the butter, bacon, potatoes and
shallots into a solid medium-sized container.
Cover with foil and cook for 3 minutes at
120°C or 6 minutes at 100°C.
2. Add the stock, milk and seasoning, stir well
and cook for 5 minutes at 120°C or
10 minutes at 100°C.
3. Liquidise until smooth. Add the cream and
chopped parsley, and reheat at 100°C
for 5 minutes.
47
Tip
Potatoes
contain an easily digestible
form of carbohydrate which is
invaluable for good health. The plant
protein in potatoes is also highly
beneficial, as are the vitamins and
minerals found both just beneath the
skin as well as inside them. All good
reasons for making them an integral
part of your diet!
