Pottage
Categories : "Soups" Cuisine: "Welsh"
2 ounces butter
1 pound potatoes
1/2 pound carrots
1/2 pound celeriac
1/4 pound swede
1 1/2 pints vegetable stock
6 small onions
1/4 pound diced cheese (feta recommended)
2 handfuls whole-wheat croutons (or torn up rustic bread)
Dice everything up (OK except the stock).
Fry the onion off in the butter for a couple of minutes. Add the vegetables, a couple of bay leaves and cover, cook on a low heat for 10 mins then add the stock
Cover and simmer for about 20 mins. Remove the bay leaves and liquidise half the pottage.
Recombine the two portions and stir in the cheese and bread, now season and add a handful of chopped parsley. Serve attired in sack cloth and ashes.
Source: "Jason Campbell" 
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