Parsley soup with potatoes

Ingredients for 4 servings:

• 375 g potato(s), waxy
• 750 ml meat broth (egau’s stock cubes)
• 4 bunches of parsley
• 125 ml cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a soup for connoisseurs

Peel and wash the potatoes, dice them, and cook them in the broth for 15 minutes. Pluck 3 bunches of parsley from the stems and add them to the broth. Puree with a hand blender until smooth. Add the cream and pass everything through a sieve. Season the soup with salt, pepper, and nutmeg. Chop the remaining parsley and add it to the soup just before serving. Serve with white bread or a seeded roll.