Name: Potato Soup (Hoeksche Rooie Aardappelsoep)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp grainy mustard; Fresh parsley and chives, to garnish; 2 medium onions, finely chopped; 500 g Hoeksche Rooie potatoes, peeled; Curry powder, to taste; 1 litre chicken stock; 125 ml half-fat crème fraîche (optional); 4 sticks of celery, cut into 1 cm pieces

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

Ingredients

500 g Hoeksche Rooie potatoes, peeled
2 medium onions, finely chopped
4 sticks

Method

Cut the potatoes into 1cm cubes while you heat a dash of olive oil in a soup pan. Gently fry the onions, then add the celery and fry until soft. Season with the curry powder and stir in the mustard.

Add the potatoes to the pan, stir briefly and then carefully pour in the stock. Bring to the boil and simmer gently for about 20 minutes, until the potatoes are tender.

For a creamie