in Soup Recipes

Potato and parsley soup

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 250 g floury potatoes
  • 80 g butter
  • 500 ml vegetable stock
  • 150 g cream
  • 2 bunches of parsley
  • 4 tbsp cream, whipped
  • 1 small parsley root(s)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and chop the onion, potatoes, and parsley root. Melt the butter in a saucepan and sauté the onion, potatoes, and parsley root pieces. Pour in the broth and cream. Add the parsley and simmer for 30 minutes. Puree everything and season with salt and pepper. Fold in the whipped cream.

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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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