Parsley cream soup with Parmesan

Ingredients for 4 servings:

• 2 bunch flat-leaf parsley
• 250 g potatoes (Bintje)
• 2 cubes of vegetable bouillon
• 80 g Parmesan, grated
• 20 cl cream
• 80 cl water, cold
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, rich in vitamins

Pluck the parsley leaves from the stems and chop. Tie the stems into a bouquet. Peel and dice the potatoes. Bring the potatoes and parsley leaves to a boil in 80 cl of water in a saucepan, add the bouquet and bouillon cubes, and cook for 20 minutes, until the potatoes are tender. Meanwhile, bring the cream to a boil in a small saucepan and melt the Parmesan cheese. Remove the bouquet of parsley stalks from the saucepan and blend everything with a hand blender. Then pass it through a fine sieve, add half of the Parmesan cream, and blend again. Season with salt and pepper and divide between the soup bowls. Garnish with the remaining Parmesan cream and serve warm.