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:
- In a saucepan, gently heat the olive oil and sauté the onions and sugar until they become soft and translucent.
- Add the lemon garlic vinegar, cooked potatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat.
- Pour in the milk and cream, and let the soup gently simmer, uncovered, for about 20 minutes, allowing the flavours to meld together.
- Season with salt and pepper to your liking.
- Serve the soup hot, garnished with a generous sprinkle of grated mature cheese.
