Festival Recipe
Potato Soup with Smoked Fish
Recipe by Graham Herterich
- Serves4
Ingredients
- 55g butter
- 425g floury potatoes, peeled and diced
- 2 medium onions, chopped
- 900ml chicken stock or vegetable stock
- 1 bay leaf
- 120ml full-fat milk
- salt and freshly ground white pepper
- freshly chopped herbs, smoked Goatsbridge trout & caviar to garnish
Method
- Melt the butter in a heavy saucepan. When it foams, add onions and gently cook for 10 minutes.
- Add the potatoes and stock. Season with salt and a few grinds of pepper and add the bay leaf. Cover with a butter wrapper or paper lid and the lid of the saucepan.
- Bring to a gentle boil and continue to cook for about 1-20 minutes or until the potatoes are soft.
- Remove the bay leaf. Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
- Arrange the smoked fish and herbs in soup bowls and gently pour over the soup.
