Ingredients for four
- 500 g peeled potatoes
- 1 large chopped onion
- 2 cloves garlic
- 1 l broth
- 1 tbsp. olive oil or butter
- 2 ½ tbsp. Mustheb Bonnie Wholegrain
- 1 tsp. Mustheb Infernal Bliss
- A dash of white wine
- Pepper and salt to taste
Grate the potatoes coarsely. Heat the oil or butter in a pot, add the chopped onions and garlic. Roast gently. Add the potatoes and roast for about 5 minutes at medium heat. You have to stir a lot, because the starch from the potatoes likes to bake on the bottom of the pot.
Now pour the hot vegetable broth on top and let simmer for about 15-20 minutes. The soup is ready when the potatoes fall apart. Turn off the heat, add the mustard and a glug of wine. Flavour with salt and pepper
Serve hot with homemade fresh bread – you will be warmth from the inside and wind and weather can’t bother you.