For a printable version of this recipe, click here.
Ingredients
2 lbs. of potatoes
2 ounces of butter
6 cups of half milk and water (or half milk and stock)
Chopped chives or parsley
2 medium onions
1 Cup of light cream
6 rashers of streaky bacon, crisply fried
Salt and pepper
Method
Melt butter in a saucepan.
Add peeled sliced onions and cook gently, do not let them brown.
Season to taste and then add the milk/water/stock mixture.
Cover and cook gently for about 1 hour.
Sieve or put into a liquidizer until pureed.
Add cream, gently reheat but do not boil.
Serve with freshly chopped chives or parsley and top and bacon rashers.
The soup can also be made using leeks.
Additional garnishes instead of bacon are chopped prawns or small dices of lobster.
Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter