A smooth blend of cream, potato and shallots.

For four-six servings you’ll need

• 2 Tbsp butter
• 1 small onion, chopped
• 5 shallots, chopped (white part only)
• 3 medium potatoes, peeled and quartered
• 2 ½ c chicken stock
• 1 ½ c cream
• 2 Tbsp lemon juice
• salt and pepper to taste

Preparation

• Melt butter in a saucepan and add all the onions (leave out a few tablespoons of greens for garnish)
• Cover and cook on low heat for about 5 minutes until soft
• Add potatoes and stock
• Bring to boil, cover and simmer 30 minutes
• Uncover, remove from heat and let cool 10 minutes
• Puree in a blender
• Pour back in saucepan, add cream and seasoning
• Reheat on low, stir in lemon juice

Tips

• Garnish with leftover shallot greens.

Good served with

• Fresh, thickly sliced bread and butter.