Warming and homey, this mild and light dish is perfect for cool spring days. The key to this soup is preparing it delicately and with care. Do not smash the potatoes with a rough boil, and don't think that cubing them will be quite the same as slicing them into half moons. If you handle with delicacy and a certain degree of precision, you can't go wrong...
1 cup new potatoes, peeled and sliced into thin half moons
½ cup white or yellow onions, diced
1 tablespoon butter
1 cup water
1 teaspoon/1 cube chicken consommé soup stock
½ cup milk
A dash of salt and black pepper
Parsley (fresh or dried) for garnish (optional)
Bowl, medium saucepan, blender
1. Place potatoes in a bowl full of cold water.
2. Lightly sauté onion in melted butter in a medium saucepan until softened.
3. Add potato moons to pot. Add enough water to cover the potatoes, and then add the soup stock. Bring to a boil, reduce heat, and simmer until the potatoes have softened.
4. Once tender, remove the pot from the heat, and let cool to warm. Then, pour the mixture into a blender, add a dash of milk, and switch it on high or puree. (You may need to do this in two batches, depending on your blender.)
5. Return the puree to the pot, and add the remainder of the milk. Cook the soup slowly over medium-low heat until it reaches the desired thickness. Froth to finish with whisk or fork.
6. Adjust the taste with salt and pepper, pour into serving bowls, sprinkle the parsley (if desired), and it’s done!
Note: This soup can thicken rather quickly when cooling. To reheat, it may be best to add a little water or milk first.