heston christmas pudding, page-6

French potato soup:

In a pan fry the following on medium heat until cooked:
4 cups peeled and diced potatoes.
½ cups chopped spring onions or onions.
2 tablespoons olive oil.
2 tablespoons butter.
Then add the following and simmer for a while:
five cups chicken stock or water and two packets of chicken necks.
1 teabag herbs.

And ‘some’ of the following to taste:
Anchovies.
Brandy.
Cheese.
Fish sauce.
Liquid smoke.
Soy sauce.
Worcestershire.

Then thicken sightly with flour.

Remove chicken necks and herbs.

Blend with stick blender.

Add two cups of cream.

Strain out solids.

Reheat.

Traditional and original recipe.

Photo from www.duckduckgo.com
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