• 3 generous cups chopped onions
• 1 cup chopped potatoes
• 3 level Tablespoons butter
• 1-2 teaspoons fresh thyme leaves
• Salt and freshly ground pepper
• 3 cups homemade chicken stock or vegetable stock
• 1 cup cream or cream and milk mixed, approx.
  
  

Garnish

Fresh thyme leaves and thyme or chive flowers
A little whipped cream (optional)

Peel and chop the onions and potatoes into small dice, about one third inch. Measure. Melt the butter in a heavy saucepan. As soon as it foams, add the onions and potatoes, stir until they are well coated with butter. Add the thyme leaves, season with salt and freshly ground pepper. Place a paper lid on top of the vegetables directly to keep in the steam. Then cover the saucepan with a tight fitting lid and sweat on a low heat for 10 minutes approx. The potatoes and onions should be soft but not coloured. Add the chicken stock, bring it to the boil and simmer until the potatoes are cooked, 5-8 minutes approx. Liquidise the soup and add a little cream or creamy milk. Taste and correct the seasoning if necessary. Serve in soup bowls or in a soup tureen garnished with a blob of whipped cream, sprinkle with thyme leaves and thyme or chive flowers.

Note: 1 Imperial Pint = 20 fl. ounces