TRIPLE ONION AND POTATO SOUP 3 tablespoons butter 3 cloves garlic minced 3 yellow onions chopped 1 medium tomato seeded and chopped 2 teaspoons chopped fresh dill 3 potatoes peeled and diced 5 cups chicken stock 1/4 cup cream 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 cup chopped fresh chives Heat butter in a large saucepan. Cook garlic, onion and tomato for about five minutes. Stir in dill, potatoes and stock then bring to a boil. Reduce heat, cover and simmer for 15 minutes. In food processor purée about one-third of the soup mixture with the cream then return to the pot reheat gently and season with salt and pepper. Sprinkle with chives and serve.
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