- Boil some cubed potato in salted water with carraway seeds and bay leaf.
- Make a roux, then add milk and vegetable stock until you have a silky, soupy consistency.
- Go to another country and buy sour cream. If you live in France, get crème fraîche instead.
- Stir in a generous amount of the cream, adding the drained potatoes, salt, a truckload of dill and a good splash of white vinegar.
- Serve with a soft poached egg and more dill.
- Ask yourself how you feel about eating potatoes with sauce for dinner.
What did it taste like? To be honest, you could put an egg on cornflakes and I'd eat it, such is my love for the runny bundles of joy. This soup was an easy, warming dish with slightly sweet and sour notes.
- Make the roux with equal parts butter and flour in a pan over a medium heat until you have a little, beige, conglomerated ball. Then very gradually add a little liquid, mixing constantly over the heat and lifting the pan if it catches, until it comes together as one. Keep adding splashes of liquid and incorporating it thoroughly before adding any more. The more liquid your preparatiion becomes, the more liquid you can add at a time.
- To poach an egg, line a ramequin with clingfilm, brush with oil, add seasonings, then crack in your egg. Twist the top together then pop into gently boiling water for three minutes. Hoorah - perfect poached egg!