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Creamy onion soup
Serves 4
700g/ 1 ½ lb potatoes
700g/1 ½ lb onions
25g/1oz butter
3-4 tbls single cream (optional)
salt and freshly ground black pepper
freshly grated nutmeg
Peel and dice the potatoes and put them into a saucepan with 450ml/ ¾ pint of water. Bring to the boil, then cover and simmer for 15-20 minutes, until very tender. Meanwhile, peel the onions and slice them into half-circles. Melt the butter in another saucepan and put in the onions. Cover and cook over a gentle heat until tender. This will take about 15 minutes and they'll need stirring from time to time to prevent sticking. When the potatoes are done, either mash them very thoroughly in their water or, which is easier, whiz them to a puree in a food processor then return them to the pan. Tip the onions and their liquid into the potato puree and add the cream, if you're using this. Thin the soup with a little more water, reheat gently, then season with salt, pepper and freshly grated nutmeg.
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