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Recipe by olive magazine

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1. Cook the onions in a knob of butter until soft. Add the potatoes, stock and milk and simmer until tender.
2. Whizz in a blender until smooth (you might need a little water), stir in the parmesan, season and top with chives.

per serving

359 kcalories, protein 16.1g, carbohydrate 51.6g, fat 11.2 g, saturated fat 6.5g, fibre 5.4g, salt 0.84 g

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• Gemma

  13 July 2009

  Gemma rated and commented on this recipe

  

  Easy to make but slightly bland. I used chicken stock and quite a lot of pepper. Would consider making again but it probably wouldn't be top of my list.

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• lizzy

  29 July 2009

  lizzy rated this recipe

  

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Ingredients

• 2 onions , chopped
• butter
• 3 potatoes , peeled and cut into chunks
• 500ml vegetable stock
• 300ml semi-skimmed milk
• 25g parmesan , grated , plus a few shavings to serve
• chives , snipped to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 onions , chopped
• butter
• 3 potatoes , peeled and cut into chunks
• 500ml vegetable stock
• 300ml semi-skimmed milk
• 25g parmesan , grated , plus a few shavings to serve
• chives , snipped to serve

per serving

359 kcalories, protein 16.1g, carbohydrate 51.6g, fat 11.2 g, saturated fat 6.5g, fibre 5.4g, salt 0.84 g

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