Potato peel soup
I understand that this might be a tough sell. But bear with me because it’s miraculous.
There's nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. Andif it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches (see below). Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
(Serves 4)
Ingredients:
20g butter, or rapeseed or sunflower oil1 large or 2 medium onions, diced1 bay leafAbout 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes)500ml whole milk500ml chicken or veg stock 2 tbsp finely chopped parsley leaves (optional)Salt and freshly ground black pepper
To finish (optional)
Fried sage leavesCrisp-grilled bacon
Method:
Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on muchcolour, about 10 minutes.
Add the potato peelings and give everything a very good stir for a minute
Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.
Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth
Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.
Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grinding of pepper.
Tips and swaps
Top with an egg Float a poached egg on each portion and sprinkle the crispy bacon on top of it, if you like
Chowder-y option Add a handful of cooked sweetcorn and some leftover smoked fish or cooked ham or bacon
Parsnip or carroty version You can use other root peelings as well as potatoes – especially parsnips and carrots.But keep it 50 per cent spud or it can become too sweet. A good pinch of cumin goes well with a multi-root version.
Extract taken from River Cottage Love Your Leftovers by Hugh Fearnley-Whittingstall (Bloomsbury, £20)
Photography © Simon Wheeler