Recipe: Creamy Potato and Onion Soup (blender or food processor)

CREAMY POTATO AND ONION SOUP

1 pound peeled potatoes, cut into medium chunks (about 5 potatoes)
4 medium onions, peeled and roughly chopped
4 cups water
3 tablespoons butter
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Combine the potatoes, a quarter of the onions and the water in a large saucepan. Bring to a boil, then cover and cook until the potatoes are tender, about 10 minutes.

Meanwhile, heat the butter and oil in a skillet. Add the remaining onions, cover and cook over a low flame for about 15 minutes, or until very soft.

Transfer the potato mixture, including water, to a blender or food processor and puree until smooth. Return the mixture to the saucepan. Add the onions and butter to the puree.

Season with salt, pepper and nutmeg and heat another few minutes over a low flame.

Makes 4 servings
Source: The Vegetarian Mother and Baby Book by Rose Elliot