John Myers
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Frothy Parsley Potato Soup
The perfect frothy parsley potato soup recipe with a picture and simple step-by-step instructions.
- 1 size Onion red
- 3 size Floury potatoes
- 2 bunch Parsely
- 1 tablespoon Clarified butter
- 1000 ml Vegetable broth
- 250 ml Cream
- 250 ml Salt and pepper
- 1 pinch Sugar
- 200 ml Sour cream
preparation
- Cut the onion into small cubes – peel the raw potatoes and cut into small cubes – pluck the parsley leaves from the stalks and roughly chop them
preparation
- Sauté the onion in clarified butter – add the potato cubes and fry briefly – add the vegetable stock and cream – season with salt, pepper and a pinch of sugar – cover and simmer gently until the potatoes are soft – stir occasionally
- add the chopped parsley to the soup – heat it again briefly and then puree with the blender until the parsley is finely mixed, the soup is frothy and turns green – then just mix in the sour cream
- I served the soup with puff pastry sticks
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