Soup Base – Ingredients:
- 10 Blue Star potatoes (whole)
- 3 Onions (finely chopped)
- 4 Garlic cloves
- 150g Butter
- 2l Water
- 1 Bay leaf
- Sprig of thyme
- Salt and pepper
Method:
- Cut potatoes into cubes, and mix with chopped onion, garlic, thyme, bay leaf and butter.
- Place mixture in a pot and cook over the stove.
- Once the mixture starts frying, cover with water and allow it to simmer until fully cooked.
- Place the mixture into a food processor, and blitz until the consistency is smooth. Note: Add more water to a consistency of your liking.
- Season with salt and pepper.
- Serve hot or cold.
Optional:
- For an additional tang, serve with the *buttermilk sauce.
*Buttermilk Sauce – Ingredients:
- 100ml Buttermilk
- 15ml Lemon
- Pinch chives (chopped)
- Salt and pepper
Method:
- Mix together buttermilk and lemon. Leave to thicken for 10 minutes.
- Add the chives, salt and pepper.
- Serve chilled, together with the soup.
Garnish – Ingredients:
- Sunflower and pumpkin seed praline
- 100g Brown sugar
- 25g Toasted sunflower and pumpkin seeds
- Sea salt
Method:
- Melt sugar in a pan until golden, and add seeds.
- Spread on a flat tray, and leave to cool.
- Crush and sprinkle over soup.
Optional:
- For additional texture, add some fried mixed Magenta Love, Blue Star, and Bikini potato cubes.