Potatoes and onions are two ingredients which don't always get the respect they deserve. These two ingredients are almost always the basis of most dishes. The potatoes are used as the starch component on the plate, which serves as the delivery and bulking component of the dish. The onion being the base of most sauces out there, forming the foundation of the sauce, and we all know if you don't have a good foundation, you're going to run into trouble later on. So I decided to make these two the working horse of the kitchen and the stars of the dish today. Using only a few herbs to add a bit of flare and a dash of wine and cream for a bit of body. This is a great hearty dish, perfect for a cold summers day. I've also paired the soup with the crunchy element of potato tuile's, to add a different texture and colour to the plate. For the garnishes I've used a sprig of Rosemary and some Oregano flowers just to bring a bit of green to the party. Some chopped chives or even spring onions sprinkled over the top would also do wonders to the presentation of the dish.
Edited by: Monique Boaventura
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.