2 medium potatoes, peeled and diced
1 pint water
salt and freshly ground pepper
1 bay leaf
1 level teaspoon dried sage
1 level teaspoon ground cumin (optional)
1 large onion, skinned and chopped
1 ounce butter
4 ounces sweet corn
2 ounces frozen peas
5 ounces heavy cream
4 ounces Double Gloucester cheese, grated
1/2 level teaspoon grated nutmeg
Put the potatoes, water, salt and pepper in a saucepan with the
bay leaf, sage and cumin, bring to boil and simmer for about 15
minutes. Remove the bay leaf.
Saute the onion in the butter
until soft but not browned, then add to the boiled potatoes and
their cooking liquid.
Add the corn and peas, then simmer for 5
Add a little extra water if the soup is too thick.
the cream, cheese and nutmeg and stir over very low heat until
the cheese has melted.