in Soup Recipes

Parsley soup

updated

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Ingredients for 4 servings:

  • 10 m.-sized potatoes
  • 1 liter vegetable broth
  • ½ pack of diced ham (Katenschinken)
  • 1 large onion(s)
  • 1 bunch parsley, chopped
  • some salt
  • e.g. butter
  • n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

delicious with pancakes

Peel the potatoes and dice them. Cook them in the vegetable stock for about 15 minutes. In the meantime, fry the ham or bacon with the onions and set aside. When the potatoes are cooked, mash them in the stock (DO NOT drain!). If it’s too thick, just add more water. Add the fried bacon and onions. Season the potatoes with salt and, if desired, vegetable stock. Finally, add a generous amount of chopped parsley. If you like, you can also add a knob of butter. My grandmother always served this with pancakes with sugar.

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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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