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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
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info @ crubenbeghouse.com

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Ingredients (Serves 4 - 6)

450 grs potatoes, this peeled

3 tbsp olive oil

2 head garlic, page peeled. (smoked or fresh)

1.2 litres vegetable stock, drugs made with stock cubes

Freshly ground black pepper

4 tbsp double cream (optional)

Chopped parsley to garnish

Method

Cube the potatoes. Heat the oil and add the garlic & potatoes. Stir to coat, cover and sweat over a gentle heat for 3 to 4 mins.

Add the stock & pepper, bring to the boil, then reduce heat, cover & simmer for 20 mins.

Puree in a liquidiser, then reheat and serve with cream & parsley.