Sigi’s Recipe to try at home

Tyrolean Potato Soup

600g potatoes
1 medium onion, 1 tbsp butter
300ml water, salt, pepper
700ml milk
3 tbsp finely chopped mixed herbs
(e.g. chervil, tarragon, marjoram, thyme, mint, parsley)
1 dash of vinegar or lemon juice
1 pinch of nutmeg
4 tbsp toasted brown or white bread cubes

Roughly chop potatoes and onion into cubes. Glaze the onions in melted butter, add the potato cubes, mix with the water, bring to the boil and leave to simmer for a further 20 minutes. Season with salt and pepper. Purée the soup in a mixer, bring to the boil again and stir in the milk slowly. Season with a dash of vinegar or lemon juice and a pinch of grated nutmeg and serve the soup with the toasted croutons.