Our daily bread

My sister Viv stayed the night recently. She came down from Auckland with two loaves of the most delicious Pandora Auckland produced French bread. It was pre baked and needed just 10 minutes in a 180 degree Celsius oven, to bake off completely. So I served it with the Fielday’s soup, I have made a few times now, because it is a total no brainer.

Potato and Cheese Soup

• 500gm peeled golden potatoes, diced

• 3 cloves of crushed garlic

• 1 onion – diced

• 25gm butter

• Pinch of cayenne pepper

• 1 litre of chicken stock

• 100gm tasty cheese

• Cream to taste for those with no cholesterol problem

Chop up the onion and garlic and add the pinch of cayenne pepper to the butter and sweat them off for 5 or so, minutes. (I do it outside on the BBQ gas ring, because onions and leeks do have lingering smells, if cooked in the kitchen.)

Then add the potatoes and stock. Simmer until tender. When cooked, blend with a stick blender. Add the grated cheese and reheat. And cream, if you dare.