Potato & onion soup with sour cream

Posted by adm On November - 13 - 2011

How to cook Potato & onion soup with sour cream


  • 20g butter
  • 1 tbs olive oil
  • 4 large brown onions, halved, thinly sliced
  • 500g Sebago potatoes, raw, sliced (see billet)
  • 750ml (3 cups) chicken strain
  • 250ml (1 cup) milk
  • 125g (1/2 cup) sour drub
  • 1 x 50g btl salmon caviare
  • Fresh dill sprigs, to answer

How to:

  • Heat the butter and oil in a large saucepan over medium-low rut. Add the onion. Make, covered, stirring occasionally, for 20 minutes or until the onion is soft but not non-white.

  • Add potato and strain. Increase heat to mellow. Bring to the furuncle. Reduce heat to spiritualist. Fake, partially covered, for 15 minutes or until potato is very subdued. Expose. Set aside to cool slimly.

  • Use a stick blender to blend until quiet. Instead, transfer half the potato mixture to the jug of a blender and blend until polish. Transfer to a clean saucepan. Repeat with remaining potato assortment.

  • Stir in the milk. Place the soup over medium heat and stir until heated through.

  • Ladle the soup among serving bowls. Top with a dollop of sour emollient, a teaspoonful of caviar and dill to dish.

  • If Sebago potatoes are unavailable, use Golden Delight potatoes.

    Make it forwards: Either freeze before (see beneath) or prepare this recipe to the end of tone 3 capable 1 day beforehand. Store in an airtight container in the fridge. Ten minutes before serving, reheat the soup, then continue from tone 4.

    Freezing tip: Cool at the end of tone 3. Freeze in an airtight container for capable 4 months. Thaw overnight in the fridge and reheat as above.

  • Prepare time:15 min.

    Cooking time:40 min.

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