Potato soup, drizzled with parsley butter
A household name in Northern Ireland, top chef Paula McIntyre has rustled up some delicious and simple Golden Cow recipes that are guaranteed to melt your heart.
What you'll need
for the Potato soup
50g Golden Cow butter
350g peeled and diced potatoes
1 onion, peeled and chopped
2 cloves garlic, chopped
1 stick celery, finely diced
1.25 litres chicken stock (use 2 cubes)
for the Parsley Butter
1 small pack flat leaf parsley
75g melted Golden Cow butter
Melt the butter in a saucepan and add the potatoes, onion, garlic and celery. Lower the heat and cover the vegetables with a butter paper (or a lid). Cook gently for 10 minutes.
Add the stock and bring to the boil. Simmer for about 15 minutes or until vegetables are soft. Blend in a food blender or with a stick blender and check seasoning.
To make the parsley butter, pick the leaves from the parsley and place in a blender (keep the stalks to flavour soups or stocks — they can be frozen). Blend the parsley with the melted butter. Drizzle the parsley over the top of bowls of the hot soup.