PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 187 Kcal
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- 15 g (½ oz) butter
- 750 g (1 ½ lb floury potatoes, peeled and grated
- 6 garlic cloves, peeled
- 50 g (2 oz) fresh basil, chopped
- 600 ml (1 pint) Chicken Stock
- 600 ml (1 pint) dry white wine
- 1 teaspoon lemon juice
- Salt and pepper
1 Heat the butter in a large heavy- based saucepan and add the potatoes, garlic and half of the basil. Stir over a gentle heat for a couple of minutes, then add the stock and wine.
2 Bring to the boil and cook uncovered for 15 minutes, until all the potatoes are quite soft.
3 Puree the soup in a food processor or blender until smooth, adding the remaining basil at the same time.
4 Taste and add lemon juice, salt and pepper if needed; if the soup is to be served chilled the seasoning will need to be more pronounced.
5 Chill thoroughly and serve.
- Calories: 187 Kcal
- Protein: 4 g
- Fat: 2 g
- Carbs: 23 g