Foamy potato and parsley soup

Ingredients for 6 servings:

• 1 onion(s)
• 250 g potatoes, floury
• 80 g butter
• 500 ml meat broth
• 150 g whipped cream
• 2 bunches of parsley
• salt and pepper
• 2 tbsp cream, whipped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely dice the onion, peel and chop the potatoes. Melt 50g of butter and fry the onion until translucent. Add the potatoes and fry briefly. Add the stock and cream. Simmer the soup over medium heat for about 30 minutes, stirring occasionally. Pick the parsley leaves, roughly chop them, and add them to the soup. Puree the mixture in a blender until finely chopped, then pass through a sieve. Season with salt and pepper. Add the whipped cream and the remaining butter (30-50g) to the potato and parsley soup. Blend the soup until frothy, ladle into soup bowls, and serve. Garnish with fried potato strips, parsley, or shrimp, if desired.