A good potato soup seems a thing of the past, but with enough onion and garlic in it, plus a little cream, potato soup is haute cuisine, I promise. The other thing is, because it is rich but not overpowering in flavour, it can take all sorts of interesting toppings. Taste a teaspoon of it with whatever you like from the spice rack. I think coriander, sumac, cardamom, za’atar, crushed red peppercorns, or coarse-ground black pepper all work well. Obviously, fresh herbs like chives, coriander and basil look pretty, and a bit of sweetness from halved grapes, pomegranate seeds, or tiny balls of watermelon, is always welcome. I like to top with coriander seeds, za’atar, sumac, black grapes and herbs, with a drizzle of olive oil.
© Prue Leith and Peta Leith, 2019. Images:© David Loftus, 2019.