Ingredients for 5-6servings:

2 medium onions

2 cloves garlic, optional

2 large potatoes

½ kg mixed vegetables as given for vegetable stock

1 tbsp bland oil or

25 gms butter

2 bay leaves

Preparation:

Slice the onions. Chop or crush the garlic, if used. Peel, wash and cut the potatoes into medium dice. Wash and prepare the other vegetables as given in the recipe for vegetable stock, and chop roughly. Wash and chop the green herb.

Method:

Heat the oil over medium heat in a heavy bottomed pan or pressure cooker, lower the heat, add the onions, cover and cook till soft and translucent.

          Add the rest of the ingredients except the stock or water and herb. Toss over medium heat for a few minutes.

          Pour in the stock or water, bring up to the boil and cook till the vegetables are well softened. If using the pressure cooker, cook under pressure for 5 minutes, release the pressure and simmer for a further 15 minutes.

          Stir in the green herb, if used, and mash or blend the soup to a puree.

          Reheat till piping hot and serve immediately.

Variations: reduce the amount of stock by about 1 ½ cups, and after blending the soup add the same quantity of milk.

• You can use any one vegetable along with the onions and potatoes, and the same basic recipe to make for example, Celery Soup, Green Pea Soup, Carrot Soup, or Spinach Soup. Spinach Soup is improved by the addition of a grated nutmeg.
• You can hardly have a better Tomato Soup then one made as above using only 1-2 onions, 3-4 medium potatoes and 6-8 medium tomatoes. Tomatoes being so full of water, you may like to reduce the amount of water or stock. The inclusion of mine, dill or basil, coarsely chopped and added just before pureeing, lifts it into the gourmet class.
• The classic cold soup Vichssoise is exactly this recipe, using only 3-4 potatoes and ½ kg leeks, if available, otherwise use spring onions or regular onions. Chill ad stir in ½ cup cream just before serving. If served hot it is called Potage Bonne Femme and can be enriched with cream or 25 Gms butter.
• You can invent your own variations: Mushroom and Green Peas; Celery and Turnip; Capsicum and Leeks; Spinach and Carrot——-endless possibilities.

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