Here´s an easy soup for a rainy day!
Couldn´t be easier – just chop the onions, potatoes and garlic in chunks, add a little olive oil and some maldon or sea salt and throw it in the oven for about an hour.
When the potatoes are cooked through and the onion has caramelized a bit, it´s time to take it out of the oven and mix it up in the blender with some water.
Then reheat with some milk and seasonings.
For this soup I used:
4 large potatoes
4 – 5 tablespoons olive oil
300 ml water
200 ml milk
1 cube of vegetable stock
dash of worcestershire sauce
I whipped up some cream and mixed it with freshly grated horseradish.
I liked it – but the family thought it was to sweet somehow…I think they are wrong!:)
So, to keep it safe, serve the “horseradish whipped cream” on the side.
It´s good to serve bread with bubbling melted cheese on the side – didn´t get any complains about that.
This soup is very filling and a meal on it´s own. Not the sort of soup you would serve as a starter.
Still – I think there´s space for dessert.
I intentionally whipped enough cream to go with the frozen blueberries I have in the fridge.
Unfortunately, I don´t have any icelandic blueberries left from autumn.
They have all been jammed, blended or added to sauces and cakes.
The ones I have now are swedish ( just checked the bag…) – but are still pretty good served frozen with whipped cream and a bit of maple syrup.