- 2 tablespoons margarine
- 2 medium onions
- 3 large potatoes, peeled
- 5 cups milk
- 1 clove garlic, crushed
- 2 blades mace
- salt and pepper
- 1 sprig thyme, 1 bay leaf, 1 bunch parsley, tied together
- 1/2 cup evaporated milk
- Chopped chives to garnish
Melt the margarine in a heavy pan. Add the thinly sliced onions and potatoes. Toss well in the margarine. Lay a piece of waxed paper or aluminum foil down over the vegetables, tucking them in. Prevents drying out.
Cover the pan with a lid and allow the vegetables to soften for 10 minutes over a slow heat. DO NOT BROWN THEM! Remove the paper or foil and add the milk and all the other ingredients except the evaporated milk and chives.
Simmer for 1/2 hour. Remove the thyme, parsley, and bay leaf bundle, and sieve the soup. Reheat in a clean saucepan. In the bottom of each soup cup put a tablespoon of evaporated milk and a good scatter of chives. Pour in the hot soup and give it one stir.
- Yields: 6 servings
- Preparation Time: About 40 minutes
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