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Ingredients
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- 1 lt. Chicken Stock or Water and Chicken Stock Cubes
- 6 medium Potatoes peeled and sliced
- 1 sliced Carrot
- 3 medium Onions sliced
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- 1 Bay Leaf
- 100 ml scalded Milk
- 200 ml scalded Cream
- Salt and Pepper to taste
- 1/2 teaspoon Dried Thyme
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You will need
A saucepan, a sharp knife, a cutting board, a sieve, a large bowl and a wooden spoon
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Directions
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- Place stock into saucepan and bring to the boil
- Add prepared vegetables, thyme and bay leaf
- Simmer for 1 hour
- Pass through a sieve or blender
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- Return to rinsed pan and add milk and cream
- Season to taste with salt and pepper
- Simmer over low heat for 15 minutes
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