Off season, Stratford Chefs School students run Rundles Bistro at lunch and The Prune Restaurant at dinner. We had this delicious soup at Rundles which looked beautiful garnished with a puree and dice of roasted red beets, green onions and deep-fried thinly sliced garlic chips.
Makes 6 servings
1. Melt butter in a large saucepan. Add onions and garlic. Cook gently 12 to 15 minutes until onions are meltingly tender but not browned. Season lightly.
2. Add potatoes and water. Simmer gently 15 to 20 minutes until potatoes are tender. Puree. If you want it perfectly smooth pass pureed soup through a coarse sieve. If soup is too thick add additional water. Heat thoroughly. Adjust seasoning.