＜Ingredients＞:Serves 2-4 persons
100g:Potatoes
100g:Onion
1piece of Green pepper
20g:Butter
50ml:Water
1piece of Bay leaf
300ml:Milk
1/3 teaspoon:Salt
A pinch of White pepper
A pinch of Nutmeg
<How to make>
① Peel the potatoes, cut them into 2-cm-thick slices, soak them in water, then drain well.Peel the onion and slice it thinly, cutting across the grain.Cut the green pepper in half lengthwise, remove the seeds and membranes, then slice it into thin strips.
② Melt the butter in a pot, add the onion, and sauté briefly. Reduce the heat to low, cover, and cook for 5 minutes. Stir, then cover and continue cooking on low heat for another 5 minutes. If it starts to burn, add a little water.Once a rich, sweet aroma is released, add the potatoes, green peppers, water, and bay leaf. Simmer on low heat for about 15 minutes, or until the potatoes are tender. Cover and let steam for about 3 minutes.
③ Remove the bay leaf and blend the mixture into a smooth purée.Add milk and stir to thin the mixture.
④ Return to the heat and warm until it comes to a gentle simmer. Season with salt and pepper. You can also sprinkle with nutmeg to finish.
・Chill it to make a cold potage.
・Feel free to substitute different vegetables：If the vegetables don’t thicken the soup enough, you can add rice or similar ingredients.
・.Once you've turned it into a paste, you can store it in the refrigerator or freezer.