Maxfacts

Buttermilk - potato - pear soup

Ingredients

• 100 g onions, peeled and finely chopped
• 450 g potatoes (floury variety), peeled and chopped
• 1 tbsp butter
• 500 ml vegetable stock
• 500 ml buttermilk
• 1 ripe pear, peeled, cored and chopped
• salt, white pepper
• optional: 2 tbsp corn flour

Method

1. In a large saucepan, melt butter over moderate heat. Add onion and potato pieces, sweat for 5 minutes. Add vegetable stock, bring to the boil, reduce heat slightly and cook for 20 minutes until potato is soft. Remove from heat, add pear, blend mixture to a smooth consistency. Pass through a fine-meshed sieve, return to saucepan.
2. Add buttermilk, bring to the boil and cook for 10 minutes. Season to taste. If a thicker texture is preferred, mix 2 tbsp of corn flour with a little buttermilk (or water, about 2 tbsp) and add all or some of this suspension to the boiling soup to adjust thickness as preferred.