soup for molly.
It’s a bit rag-tag as far as measures go. But here are the essentials…
Melt some butter along with olive oil in a deep frypan.
Slice up a medium-sized onion, and saute it with a couple minced cloves of garlic in the butter and oil. Sprinkle on a bit of sugar as they cook, and wait until the onions are nice and translucent without burning at all.
In a large pot, pop in the sauteed onion and garlic, and a couple litres of chicken stock — either homemade or storebought. I like organic. If you’re a vegetarian, try some storebought veggie stock.
Into this pot, drop five peeled and chopped russet potatoes (you might want to soak them in advance to get rid of a bit of the starch. I like russets for the earthy flavour. Contrasts nicely with the tartness of the apples…) and five large peeled and sliced green apples.
Heat up the stock with the potatoes, apples, onions and garlic, and add some salt, pepper, and dried sage.
Cover the stock and simmer until the potatoes and apples soften. Once they’re cooked through completely, either blend in the pot with a hand blender, or let it cool and do a couple loads through your upright blender.
It should make for a smoothish, thickish soup. You can tweak the amount of stock or potatoes and apples if you wish to make more (and if your potatoes or apples are small.) The more you reheat it or simmer it, the thicker it gets.
It’s lovely with a nice nutty bread. You can even shave a bit of Parmesan on top.
