Nicola potato soup

AT A GLANCE

  • Serves 4 people

  • 500 gm small Nicola potatoes, peeled and coarsely chopped
  • 125 ml (½ cup) hot milk
  • 1 bunch sorrel, shredded, to serve
01   Cook the potatoes in a litre of water over medium-high heat for 15 minutes or until tender, strain, reserving liquid. Purée potatoes and add cooking liquid to achieve a smooth, thick consistency. Season generously with salt and pepper, add milk and serve scattered with sorrel.

Recipe:

HUGH WENNERBOM

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

View Full Site