Potato and Onion Cream - onions

Method

• Heat the olive oil in a deep medium pot over a medium to high heat.
• Add the onions and garlic and cook, stirring often using a wooden spoon.
• Approximately 4-5 minutes or until onions have softened.
• Add the potatoes, parsley, stock and the seasoning.
• Still over a medium to high heat bring to the boil.
• Then reduce to medium to low heat, stirring occasionally until the potatoes are cooked.
• Cooking time approximately 30-35 minutes.
• Allow the pot to cool slightly.
• Once slightly cooled puree the stock into a very smooth mixture and vegetables either using a hand blender or a food processor.
• You can work in batches if you find it easier.
• If the cream is too thick for you add a splash of water until it reaches your desired consistency.
• If doing this soup in andvance continue with this step when its almost time to serve.
• Return the puree to the pot and then cook over a medium to low heat until hot.
• Stirring often.
• Check seasoning and adjust to your liking.
• Top with your favorite grated cheese when on the plate or serve as it is.