Potato peel soup

Name: Potato peel soup
Cuisine: British, European
Ingredients: 20g butter, or rapeseed or sunflower oil; 1 large or 2 medium onions, diced; 1 bay leaf; About 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes); 500ml whole milk; 500ml chicken or vegetable stock; 2 tbs finely chopped parsley leaves (optional); Salt and freshly ground black pepper; Fried sage leaves; Crisp-grilled bacon

6 steps

"I understand that this might be a tough sell. But bear with me because it’s miraculous," says Hugh Fearnley-Whittingstall. "There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches (see below). Make sure the potatoes are well scrubbed before you peel them so the peels are very clean." This recipe is an extract from Love Your Leftovers (Bloomsbury, $45) by Hugh Fearnley Whittingstall.

Updated at: Thu, 17 Aug 2023 10:04:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories915.5 kcal (46%)

Total Fat48.4 g (69%)

Carbs84.4 g (32%)

Sugars39.6 g (44%)

Protein38 g (76%)

Sodium1889.5 mg (94%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

20gbutter

or rapeseed or sunflower oil

1onions

large, diced

1bay leaf

200gpotato

peelings, about as much as you ’ d get from preparing a decent - sized tray of roast potatoes

500mlwhole milk

500mlchicken stock

or vegetable

2 Tbsparsley leaves

finely chopped, optional

salt

freshly ground black pepper

Instructions

Step 1

Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes.

Step 2

Add the potato peelings and give everything a very good stir for a minute.

Step 3

Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.

Step 4

Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth.

Step 5

Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.

Step 6

Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grinding of pepper.

View on delicious.com.au

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