|Sat Fat 4.5g|
Melt the butter in a medium saucepan, add the onion and potatoes and cook for about 5 minutes. Now add the parsley, 1tsp of the chives, and the vegetable stock, bring to a steady simmer and cook for 10 minutes or until the potatoes are soft.
Add the milk and then blend the soup until smooth and season with salt and milled pepper.
Serve the soup with the chopped ham and the remaining chives.
400g Fluffy potatoes (such as Maris Piper or King Edward), peeled and cut into small cubes
1 onion, finely chopped
750ml vegetable stock
200ml full fat milk
1tsp chopped fresh parley
2tsp freshly snipped chives
2 slices of roast ham, roughly chopped
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?