1 large onion
1 small sprig spring onion
1 medium potato
1/2 piece ginger
1 florette garlic
1 blob butter
salt and pepper to taste
1/2 tsp sugar
Method
Chop the spring onion finely and keep aside.
Crush both garlic and ginger.
Chop the potato and onion into large chunks. Pressure cook till soft.
Blend in a mixie till smooth. Sieve
In a pan heat the butter.
Add the ginger and garlic and fry till light brown.
Add the chopped spring onion and stock (prepared above).
Add salt, pepper and chilli sauce as desired.
Serve steaming hot with soup sticks.
Soup's Index
