Ingredients:
- 2
lb
potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
- 1
teaspoon
coarse salt, plus more to taste
- 1
tablespoon
unsalted butter
- 1
tablespoon
olive oil
- 4
small onions, thinly sliced
- 3
cup
buttermilk
-
Freshly ground pepper
- 1
tablespoon
dill, roughly chopped
|
![]()
|
|
Directions:
|
|
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes.
While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4.
From marthastewart.com
|
|
|
