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Jersey Royal And Mint Soup

JERSEY ROYAL AND MINT SOUP


Any firm or waxy variety of potato is suitable for this soup but I particularly like the special flavour of the Royals.

 

Serves 4

  • 1 lb (450 g) potatoes

  • 6 spring onions

  • 11/2 oz (40 g) butter

  • 11/2 oz (40 g) flour

  • 21/2 pts (1 L) chicken stock or water

  • 6 sprigs mint, finely chopped

  • salt, pepper

  1. Discard the root and any tough outer leaves and finely slice the spring onions.

  2. Sweat in the butter until the onions soften and then add the potatoes which have been scraped, rinsed and finely sliced.

  3. Coat the potatoes with the butter, mixing around to prevent sticking, and continue cooking for 5 minutes.

  4. Next, stirring all the time, sift in the flour to take up the fat. Allow to bubble up and add the stock.

  5. Add half the finely chopped mint, bring back to the boil and turn down to simmer for approximately 15 minutes until the potatoes are cooked.

  6. Season and sprinkle with the remaining chopped mint.

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