Potato & Onion Soup Recipe for a Cold Day.

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. 

Ingredients 

• 6 Medium Sized Potatoes 
• 2 Large White Onions 
• 1 tsp Chopped Rosemary
• 1 tsp Chopped Thyme
• 1 tsp Oregano 
• 1 tsp Smoked Paprika 
• 1/2 Chilli Flakes
• 1/3 tsp Ground Black Pepper
• 125 ml White Wine
• 500ml Vegetable or Chicken Stock
• 50ml Cream (optional) 
• Salt to taste
• 4 tsp Butter
• Baking Paper/ Silicone Paper 
• Olive Oil
• 1 tsp Lemon Juice
• 3 Bay Leaves 

Method 

1. Place large pot on your stove on a high heat and preheat your oven to 180C/356F. Add 2 tsp butter and a good dash of olive oil in the pot (the base of the pot should be covered with oil and butter ).
2. Cut 5 of the 6 potatoes into small cubes, leaving the skins on. Then place into pot once hot, stir every minute ( don't worry if they stick to the pot, just let them caramelise and then they will come off the base). 
3. Slice your 2 onions and place into the pot with the potatoes after 10 minutes. 
4. Add your herbs and spices and constantly stir, you will notice that a layer of caramelised ingredients will form on the base of the pot. Add a 1/3 of the wine and scrape the layer off the base. This will continue and every time simply add the wine to remove before it becomes burnt. Do this about 6-8 times and this will give your soup a lovely amber colour at the end (if your run out of wine, simply use the stock).
5. After repeating the deglazing process 8 times add in the remainder of your stock (it should at least cover the potatoes, if not simply top off with water) and allow to simmer till the potatoes are soft and tender. 
6. Now take a hand blender and blend your soup until smooth, then continue to simmer for another 20 minutes ( if you do not have a hand blender, place small amounts at a time into your blender. If you don't have a blender either, simply use your hand mashers and roughly mush the potatoes.) 
7. Melt 2 tsp of butter, season with salt and pepper then add 2 tsp of oil. Place into a bowl and use for your potato slices you're about to cut. 
8. Take the remaining potato and cut into thin as possible slices and place the slices into the seasoned melted butter. 
9. Get a oven tray and line with one layer of silicon paper. Place your potato slices onto the paper taking three slices and laying them down so that they over lap each other slightly. 
10. Place another layer of silicon paper over the top and then another baking tray on top to press them down. Place into oven and bake until golden brown on the bottom. Remove and take off the paper to use as a garnish in the soup when serving. 
11. After your soup has been simmering for 20 minutes and you would like to add some cream, now is the time. Add the 50 ml of cream and stir, allow to simmer for 5 more minutes and then your soup is ready to serve. 
12. Garnish with some chive, spring onions or even some fresh herbs. 

Edited by: Monique Boaventura

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