40 g ground cumin
1 litre stock
250 g desiree potatoes, peeled and chopped
250 g southern gold potatoes (pink eye), peeled and chopped
50 ml cider vinegar
200 ml thick cream
pepper and Maldon sea salt
Heat a frying pan, add cumin and dry fry over low heat for 2 minutes or until aromatic.
Heat stock in a large saucepan and add the cumin and potatoes, and simmer until the potato is tender. Process the mixture, in batches, in a food processor until smooth. Return the soup to the pan and add the cider vinegar. (The soup can stand at this stage until ready to serve.)
Add the cream, reheat gently, then season to taste with salt and cracked black pepper. Serve immediately with bread.
Note:the original recipe called for 100 ml of cider vinegar, but when I made it with that much the vinegar taste was far too strong. I'd start with 50 ml or even less, and then taste before adding more.