Chive and potato soup

Deur Barbara Joubert, SARIE KOS Herfs 2009

Foto’s: Micky Hoyle Galery

(serves 2)

25 g (27 ml) butter
3 chives, sliced
1 celery stalk, chopped
1 clove of garlic, finely chopped
2 potatoes, peeled and finely cubed
500 ml chicken stock
125 ml cream
salt and freshly ground black pepper to taste
5 chopped spring onions, for garnish

Melt the butter in a saucepan. Add the chives, celery and garlic. Cover and cook for 15 minutes until soft. Stir occasionally. Add the potatoes and stock. Bring to the boil and let simmer for about 20 minutes. Allow to cool and pour the mixture in a juicer. Pulp until smooth. Pour mixture back in the pot and reheat. Add cream and season with salt and black pepper. Serve with chopped spring onions.

Assistent Lynnae Janse van Rensburg

Verwante artikels

Chilled beet soup

SARIE KOS Somer 2009/10

Always refreshing.
Chilled pea and mint soup

SARIE KOS Somer 2009/10

A chilled soup on hot day is a godsend, especially with the fresh green taste of mint and peas.
Francois Ferreira's beetroot and beer soup

SARIE KOS Herfs 2010

The Russian czarina Catherine the Great is said to have loved this soup. Her lovers had to prepare it for her, and if they lost their touch, they lost her love. Count Orlov was her lover for 17 years, so one wonders what he was putting in the soup!