Potato Soup Ingredients (Serves 8) 5 large potatoes, peeled and cubed (a variety which is good for mashing works well) 2 chopped onions 4 cloves garlic, minced 200 ml light cream 1 litre vegetable stock Salt and pepper to taste 3 tablespoons flour 150 ml light sour cream 1 teaspoon dried oregano leaves 2 tablespoons dried chives Pinch celery salt
Method Place potatoes, onions, garlic, stock, oregano, chives, salt and pepper in a slow cooker for four hours on high. When potatoes are tender, coarsely mash with large spoon or potato masher.
In a separate bowl mix together flour and light cream then add to potato mixture and cook for a further 20 minutes to thicken.
Next, mix the sour cream in small bowl with the remaining flour and celery salt and add some of the warm liquid from the soup. Whisk until smooth and return to remaining soup and cook for a further 20 minutes.
Serve hot with Onion Scones and freeze remainder.
Onion Scones These scones can be served as a delicious accompaniment to soup, or on their own with a small spread of butter.
Ingredients (Serves eight) 1 chopped onion 2 cloves garlic, minced 100 g low-fat butter 250 g flour 2 tablespoons sugar 1 tablespoon baking powder Salt and pepper to taste 50 ml light cream 1 egg, beaten
Method Preheat oven to 180 degrees. Combine onion, garlic and butter in a small microwave-safe bowl and heat on high for two minutes. Remove from microwave and stir, then heat for another 1-2 minutes or until onion is tender. Place to the side and allow to cool.
Mix flour, sugar, baking powder, pepper and salt in a large bowl and stir to mix. Add cooked onion, light cream and egg and stir until just combined, then gently press the dough together with your hands to form a ball.
On a baking sheet press the dough into an 8 circle and cut into eight wedges. Separate the wedges slightly and bake for about 15 minutes, until just brown. Remove and serve warm.
Potato Soup
Ingredients (Serves 8)
5 large potatoes, peeled and cubed (a variety which is good for mashing works well)
2 chopped onions
4 cloves garlic, minced
200 ml light cream
1 litre vegetable stock
Salt and pepper to taste
3 tablespoons flour
150 ml light sour cream
1 teaspoon dried oregano leaves
2 tablespoons dried chives
Pinch celery salt
Method
Place potatoes, onions, garlic, stock, oregano, chives, salt and pepper in a slow cooker for four hours on high. When potatoes are tender, coarsely mash with large spoon or potato masher.
In a separate bowl mix together flour and light cream then add to potato mixture and cook for a further 20 minutes to thicken.
Next, mix the sour cream in small bowl with the remaining flour and celery salt and add some of the warm liquid from the soup. Whisk until smooth and return to remaining soup and cook for a further 20 minutes.
Serve hot with Onion Scones and freeze remainder.
Onion Scones
These scones can be served as a delicious accompaniment to soup, or on their own with a small spread of butter.
Ingredients (Serves eight)
1 chopped onion
2 cloves garlic, minced
100 g low-fat butter
250 g flour
2 tablespoons sugar
1 tablespoon baking powder
Salt and pepper to taste
50 ml light cream
1 egg, beaten
Method
Preheat oven to 180 degrees. Combine onion, garlic and butter in a small microwave-safe bowl and heat on high for two minutes. Remove from microwave and stir, then heat for another 1-2 minutes or until onion is tender. Place to the side and allow to cool.
Mix flour, sugar, baking powder, pepper and salt in a large bowl and stir to mix. Add cooked onion, light cream and egg and stir until just combined, then gently press the dough together with your hands to form a ball.
On a baking sheet press the dough into an 8 circle and cut into eight wedges. Separate the wedges slightly and bake for about 15 minutes, until just brown. Remove and serve warm.
OHG yum