The Fourth Soup

I give you this recipe. May it help keep you warm in your long winter days. 

Creme de Toe de Potay

  • 2 tbsp butter
  • 1/2 onion, chopped
  • 2 cloves garlic, roughly minced
  • 2 stalks celery, chopped
  • 4 Potatoes, mashed
  • 1 tbsp dried basil
  • 2 litres chicken broth
  • 1 tsp Beef stock
  • 1 cup single cream

Garnish with prosciutto and green onion.


In a large pot, melt the butter slowly, add garlic, onion and celery and cook until softened. Do not brown.

Add 1 cup chicken broth and basil. Cook rapidly until reduced by half.
Add another cup chicken broth and reduce again by half.
Add the balance of the chicken broth.

Stir in mashed potato. Reduce heat and simmer, covered, for about 1 hour.

Meanwhile, slowly cook 2 thin slices of prosciutto in a separate pan until nearly crisp. Do not overcook. Remove from the heat and cut into approximately 1/2 cm squares 

Blend soup until completely smooth.

Add cream to soup half at a time. Stir until combined.
Simmer five minutes more and serve.

Garnish with chopped prosciutto and thin strips of green onion.

Excellent with a cheesy ciabatta bread and a wine of your choice.






4 thoughts on “The Fourth Soup

    1. Sorry, the related movie is ‘Zalts n Pfeffer’ starring Erich Wasser and Margaret Pitza. I play the chef. At fade-in the scene is an unlighted kitchen. The lights come on, and then I really start cookin’.

      Thanks for visiting Stuff and Nonsense! 😊😜

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