From A Passion for Potatoes, Paul Gayler, Kyle Cathie Ltd, 2009.
Sometimes what you cook depends almost entirely on what you have handy. Such was the reason for making this tattie hushie, a Lancashire dish.
A leek and 200g of cauliflower were cut into small pieces and let soften for a couple of minutes in a pan with some butter. About 500g of peeled potatoes cut into small pieces now went into the pan to sweat for 10 minutes with the lid on.
Meanwhile 50g of oatmeal was mixed in 500ml milk. When the potatoes had had their 10 minutes, the milk/oatmeal mix went in together with 500ml water and a vegetarian chicken stock cube. The soup was now brought to the boil and then reduced to a simmer until the vegetables were cooked. A stick blender now reduced this mix to a puree. Salt and pepper were added to taste and the soup was ready.
At serving time the soup, now quite a thick mixture, was poured into bowls and I added a little crushed potato chips to the top. I had begun this recipe thinking it was going to be a slight variation on potato and leek soup but it turned out to be a totally different creature. It was creamy and flavoursome and filling. This was a soup for winter, hearty and satisfying.
This recipe book contains nothing more than recipes that include potatoes as the main element. I love potatoes. I love the book and wish there were more time to be able to cook everything in it that is vegetarian—and most of them are.
Ease of cooking: ✔✔✔✔
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