2
lb. Peeled & diced potatoes
3 oz. Butter
5 cups water
2 diced large onions
3 tablespoons parsley
2 tablespoons chopped chives
1¼ cups milk
2 tablespoons cream
salt & pepper to taste
Melt butter in pan, slowly simmer the potatoes & onions. Do not
brown. Add the water, herbs, salt & pepper and continue to cook at
low heat until vegetables are tender – about ½ hour. Remove from
heat, allow to cool. To make soup smooth & creamy, put through a
blender before adding the cream and chives or mint. Serve hot
garnished with cream & chopped chives or mint.
Serves about 6.
The most famous of all Ulster vegetables, the potato was not widely
used until the late 17th century. Sir Walter Raleigh introduced the
potato to Ireland in the 16th century.
