Irish Potato Soup
2 tablespoons margarine
2 medium onions
3 large potatoes, peeled
5 cups milk
1 clove garlic, crushed
2 blades mace
salt and pepper
1 sprig thyme, 1 bay leaf, 1 bunch parsley, tied together
1/2 cup evaporated milk
Chopped chives to garnish
Melt the margarine in a heavy pan. Add the thinly sliced onions
and
potatoes. Toss well in the margarine. Lay a piece of waxed paper
or
aluminum foil down over the vegetables, tucking them in. Prevents
drying
out.
Cover the pan with a lid and allow the vegetables to soften for
10 minutes
over a slow heat. DO NOT BROWN THEM! Remove the paper or foil and
add the
milk and all the other ingredients except the evaporated milk and
chives.
Simmer for 1/2 hour. Remove the thyme, parsley, and bay leaf
bundle, and
sieve the soup. Reheat in a clean saucepan. In the bottom of each
soup cup
put a tablespoon of evaporated milk and a good scatter of chives.
Pour in
the hot soup and give it one stir.