6 medium potatoes
2 medium onions
6 cups chicken stock
1tbsp butter
parsley
salt and pepper
(serves six)
Peel and dice the potatoes and chop the onions.
Melt the butter and gently cook the onions and potatoes in a covered saucepan
until
soft but not coloured.
Add the liquid, and adjust the seasoning to taste, sieve if wished.
Serve in bowls decorated with a little chopped parsley.