in Soup Recipes

Potato and parsley soup

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Ingredients for 4 servings:

  • 500 g spinach
  • 30 g onion(s)
  • 1 kg potatoes
  • 50 g parsley
  • 1,500 g vegetable stock
  • 5 g lemon juice
  • 60 g almonds, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion and potatoes. Sauté in a pan with a little oil. Add the frozen spinach, finely chopped parsley, and the remaining ingredients to the pan and simmer for 20 minutes. Meanwhile, toast the flaked almonds. Purée the soup and garnish with flaked almonds and parsley sprigs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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