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Creamy Potato and Lemon Garlic Soup

This soup holds a special place in my heart, as it was first shared with me by a highly skilled French chef during my early culinary days. Over time, I’ve tweaked the original recipe based on ingredient availability, a common practice in the world of cooking. Now, it’s a cherished dish I love preparing with my grandchildren.

What you’ll need:

  • 6 large pre-boiled potatoes, peeled and chopped
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of ground black pepper
  • 1 large white onion, finely chopped
  • 1 shallot, finely diced
  • 1 teaspoon of sugar
  • 200ml of Happy Hedgehogs Lemon and Garlic Vinegar
  • 400ml of vegetable stock (Traditionally, chicken stock was used, but I prefer vegetable stock for its enhanced vinegar flavor)
  • 150ml of whole milk
  • 150ml of double cream
  • Salt and pepper to taste
  • A handful of grated mature cheese

How to make:

  1. In a saucepan, gently heat the olive oil and sauté the onions and sugar until they become soft and translucent.
  2. Add the lemon garlic vinegar, cooked potatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat.
  3. Pour in the milk and cream, and let the soup gently simmer, uncovered, for about 20 minutes, allowing the flavours to meld together.
  4. Season with salt and pepper to your liking.
  5. Serve the soup hot, garnished with a generous sprinkle of grated mature cheese.
This hearty and flavourful soup is sure to be a hit with your family, just as it has been with mine. Enjoy!
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