Serves 6 - 8 portions
- 15 ml butter
- 15 ml olive oil
- 2 large onions, coarsely chopped
- 150 g garlic cloves, sliced (two bulbs)
- 1.2 litres prepared chicken or vegetable stock
- 10 ml dried sage
- 5 ml dried thyme
- 3 large potatoes (600 g or more), peeled and diced
- 125 ml low-fat plain yoghurt
- 125 ml sour cream
- 125 ml parsley, chopped
- to serve: crisp bacon bits, lemon quarters, torn basil leaves, freshly-milled black pepper
1. Heat the butter and oil in a saucepan and add onion and sauté until translucent. Add the garlic and over very slow heat, sauté until soft and golden, stirring occasionally. This will take about twenty minutes, so don’t rush it because, trust us, burnt garlic tastes too bitter for human consumption.
2. Now add the stock, thyme, sage and potatoes. Simmer for 30 minutes or until the potatoes are tender.
3. Remove the soup from the heat, and using a stick blender, process until silky smooth.
4. Stir in the yoghurt, cream and parsley and serve alongside bowls of crisp bacon bits, lemon quarters and torn basil leaves and a pepper mill.