Sunday onion and potato soup
On a cold Sunday evening when a full scale meal is not needed, this onion & potato soup is light and tasty, combined with crusty bread and a crisp glass of pinot gris, it's just what's needed.
- Chop and slice potatoes & onions. Boil these ingredients together until soft.
- Add cumin & lemon pepper, leave to simmer. Taste, add more seasoning if desired. Thicken if necessary with a paste of a teasp. cornflour mixed in cold water. (usually the potato should be sufficient to make the soup slightly thick.)
- Lightly heat crusty bread in mod. oven 5 mins. Serve soup piping hot, in warmed bowls. Serve bread in chunks, with butter & cheese (Havarti is good)
- Pour chilled wine, toast one another and enjoy the soup!