Ingredients
45g / 1½oz butter
225g / 8oz onions (chopped)
450g / 1Lb carrots (chopped)
110g / 4oz celery (chopped)
225g / 8oz potatoes (chopped)
860ml / 1½ pints water
Salt & freshly ground black pepper
425ml / ¾ pint milk
Method
Melt the butter in a large heavy pan with two tablespoons of water. Add the onions, carrots and celery, stir and cover with a lid. Cook over a slow heat until soft but not coloured, stirring occasionally. (About 45 mins). Add the potatoes and the rest of the water. Season with the salt and pepper, and simmer, without a lid, for 15 mins. Liquidize the soup in a food processor, or a blender, with the milk and pass through a sieve. Pour into the rinsed out pan. Season to taste, and add water if the soup is too thick.
Chef's Tips
Reheat carefully