This is good served with a poached egg in each bowl.
4 tbsp olive oil
3 onions, roughly chopped
3 cloves garlic, chopped
2 small dried chillies, crushed, or 1 tsp crushed dried chilli
Freshly ground pepper
3 large potatoes (about 500g), peeled and diced
1 litre chicken stock
2 x 20g packs coriander, finely chopped
Olive oil, to serve
2-3 tbsp white wine vinegar (optional, for poaching eggs)
4 eggs (optional)
Heat the oil in a large saucepan over a medium heat, and fry the onion, garlic and chilli with a little salt until soft - about 5 minutes. Add the potatoes and cook for a further 5 minutes. Do not brown.
Add enough stock to cover the potatoes, bring to the boil, then simmer until the potatoes are soft (7-8 minutes). Purée or sieve the soup - it's best not to use a food processor as the soup may become gluey, but a blender is fine. Thin with more stock, and season. Stir in the coriander and blitz very briefly in a blender or with a hand-held blender, just to chop the leaves very finely. Reheat if necessary. Serve drizzled with olive oil.
To serve with poached eggs, add the vinegar to a pan of water and bring to the boil. Crack an egg into a cup and slip it into the boiling water. Boil for 2-3 minutes, then remove with a slotted spoon and drain on kitchen paper. Trim away excess white to form a neat shape. Repeat with the remaining eggs, put in warmed bowls and ladle the soup on top.