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Potato Soup
2 oz butter/margarine
1 clove garlic, crushed
2 medium onions, peeled
Salt & pepper (to taste)
3 large potatoes, peeled
1 sprig thyme, bay leaf, and bunch parsley
2 pints milk
Chopped chives to garnish
Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don't let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives.
Makes 6 servings.
"Eat leeks in March and wild garlic in May And all year after physicians may play."
Welsh rhyme
English muffins are flat rounds of yeast-raised rolls that are produced in much the same way as the English crumpet. The muffins should be chewy, with light air pockets. Simply called “muffins” in Europe, English muffins used to be cooked on gigantic griddles that were covered with engravings. Today, they are cooked quickly on the hot surface of a griddle and require very little fat. An English muffin is a true English muffin only when it is torn apart to be toasted. Never cut it with a knife. It should be pulled apart and laid open to reveal an interesting array of irregular air pockets. Part of the enjoyment of English muffins comes from toasting the rough peaks and valleys to various degrees of golden brown.
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