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Ingredients:
1 Tbs butter
1 small onion, diced
1 1/2 lbs. potatoes, peeled and cubed
1 3/4 cups chicken stock
1 3/4 cups milk
salt and pepper to taste
pinch of nutmeg
1/4 cup finely chopped seasonal herbs
whipped cream
calendula petals (marigolds can also be used)
Instructions:
Melt butter in soup pot, add onions, and cover. Cook until the onions are soft and translucent. Add potatoes and cook for 2 to 3 minutes more. Add milk and water. Cook over low heat until very soft, about 15 minutes. Season with salt, pepper, and nutmeg. Place soup in food processor and puree until smooth. Stir in fresh herbss. Place soup in a bowl, add a spoonful of whipped cream and sprinkle with calendula petals.
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Copyright © 1999 - 2004 Lanier Publishing International
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