Marsedsous Soup

A community recipe by Minerva

Not tested or verified by Nigella.com

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Introduction

I know it sounds weird, but this soup is just wonderful. The basic ingredient is potato and the taste is enhanced by the cheese. My family makes it every Christmas. The recipe comes from my grandmother, is made even better by my mother and is appreciated by everyone!

Ingredients

Serves: 4

Metric Cups

2 onions
4 cloves garlic
2 tins tomato puree
500 grams potatoes
100 grams butter
200 grams cheese spread (Maredsous double cream)
2 litres chicken stock
paprika
fresh parsley

2 onions
4 cloves garlic
2 tins tomato puree
17⅔ ounces potatoes
3½ ounces butter
7 ounces cheese spread (Maredsous double cream)
3½ pints chicken broth
paprika
fresh parsley

Method

Marsedsous Soup is a community recipe submitted by Minerva and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Let the butter melt in a big casserole.

Add the finely chopped onion and garlic and let it ÂºCook' until soft. Take it of the fire and add the Maredsous cheese as well as the tomato puree. Stir with a wooden spoon. Put the casserole back on the fire and add the potatoes and chicken stock.

Season with pepper and salt. Bring it to the boil and let it boil for about half an hour.

Blend the soup until it's creamy soft, season with some paprika powder and serve it with a bit of parsley.

Let the butter melt in a big casserole.

Season with pepper and salt. Bring it to the boil and let it boil for about half an hour.

Blend the soup until it's creamy soft, season with some paprika powder and serve it with a bit of parsley.