Ingredients :
Directions :
1. Heat the butter in a non-stick pan. Add the spring onion bulbs and sauté till translucent. Add the potatoes and sauté for four to five minutes. Add four cups of water and bring it to a boil.
2. Reduce heat, cover and cook till the potatoes are done.
3. Allow the mixture to cool, transfer into a blender and blend to a fine puree. Pour the puree in a non-stick pan. Add water if the consistency is too thick.
4. Add salt and crushed peppercorns and mix well. Cook till the soup comes to a boil. Take the pan off the heat, add lemon juice and mix well.
Serve hot garnished with spring onion greens.
Potatoes
|
3
|
Spring
onions
|
3
|
Butter
|
2 Spoons
|
Salt
|
To taste
|
Black pepper
powder
|
¼ Teaspoon
|
Lemon
juice
|
½ Tablespoon
|
Directions :
1. Heat the butter in a non-stick pan. Add the spring onion bulbs and sauté till translucent. Add the potatoes and sauté for four to five minutes. Add four cups of water and bring it to a boil.
2. Reduce heat, cover and cook till the potatoes are done.
3. Allow the mixture to cool, transfer into a blender and blend to a fine puree. Pour the puree in a non-stick pan. Add water if the consistency is too thick.
4. Add salt and crushed peppercorns and mix well. Cook till the soup comes to a boil. Take the pan off the heat, add lemon juice and mix well.
Serve hot garnished with spring onion greens.
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