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
2 onions
1 garlic

4 – 5 tablespoons olive oil
maldon salt

300 ml water
200 ml milk

1 cube of vegetable stock
dash of worcestershire sauce

maldon salt
white pepper

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.