In many ways this should be a winter recipe, but summer weather has been rare these last few months. Also, soup is easy to make even when the weather is actually warm – it only uses one ring and not even for that long if you use stock.
In this case, I found chicken stock when raiding the freezer and for me chicken stock and soup really has to be potage bonne femme. The potatoes make it thick and rich feeling without any need for cream. The stock combined with our new kitchen gadget, a mandolin, to make this the quickest soup ever.
Potage Bonne Femme
Stock, I had 400ml
Potatoes, as many as you fancy, in this case about 20 small ones, sliced on the thickest mandolins setting.
2 onions, sliced on the thinnest setting
2 carrots, sliced
Fry the onions in the oil until they are started to caramelise. Add the carrots and the sliced potatoes and give them a few minutes to soften. Then add the stock. In my case, I chucked the frozen lump of stock in on top and let it melt over the potatoes, but liquid stock is probably simpler. Cook for about 20 minutes. Blend with a stick blender and then add some hot water if it is too thick. Serve with some chopped herbs. Traditionally, parsley, but I continue to avoid it, so I used chives from our overgrown garden. The plants like the weather, even if the rest of us are ambivalent.