A warming winter soup made with herbs and potatoes, this soup is delicious served with croutons or crusty bread and butter for a light lunch meal, or as a first course to a dinner party. To make an extra-rich soup, stir in 5 fluid ounces of sour cream just before serving.
4 medium-sized potatoes, peeled, boiled until tender and drained
1 oz. butter medium-sized onions, thinly sliced and pushed out into rings
1 tablespoon very finely chopped fresh chervil
1 tablespoons very finely chopped fresh parsley
2 tablespoons very finely chopped fresh chives
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika pints chicken stock
Using the back of a wooden spoon, rub the potatoes through a wire strainer into a mixing bowl. Set aside.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Remove the pan from the heat. Stir in the potatoes, chervil, parsley, chives, salt, pepper and paprika. Gradually stir in the stock.
Return the pan to the heat. Bring the soup to the boil, stirring frequently. Reduce the heat to low, cover the pan and simmer, stirring occasionally, for 30 minutes.
Remove the pan from the heat. Pour the soup into a warmed soup tureen or individual bowls and serve immediately.