0/5
(0 Votes)
Ingredients
- 50 g unsalted butter
- 2 large onions, sliced
- 4 garlic cloves, crushed
- 1/2 nutmeg, freshly grated
- 300 ml dry white wine
- 1 kg floury potatoes, such as maris piper, chopped into small chunks
- 1 litre fresh chicken stock
- 200 ml double cream
- 200 g reblochon cheese, chopped
Preparation
Step 1
01.Melt the butter in a large pan over a low-medium heat, then add the onions and garlic. Cook, stirring often, for 10-15 minutes until the onion is softened but not coloured. Add the nutmeg and cook, stirring, for another 2 minutes. Turn up the heat, then add 250ml of the white wine and bubble until almost all has evaporated. Add the potatoes and pour in the stock. Bring to a simmer, then cook for 20 minutes until tender.
02.Pour in the cream and add the cheese, then season well. Transfer the soup, in batches, to a jug blender and whizz until completely smooth (or use a stick blender). Return the soup to the pan, taste and season, then add the remaining wine. Heat until steaming.