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Potato and Parsley Soup
1 ½ pounds potatoes, peeled
2 parsley roots, if available, scrubbed
1 ½ tablespoons butter or olive oil
6 shallots or 1 onion, finely chopped
2 bay leaves
½ cup dry white wine
2 cups chopped parsley
Salt and freshly milled pepper
6 cups water or stock
1/3 cup cream or additional water
Quarter the potatoes lengthwise and thinly slice. Grate the parsley roots. Melt the butter in a soup pot and add the potatoes, parsley roots, shallots or onions, and bay leaves. Cook over medium heat for 5 to 7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 ½ cups of the parsley, 1 ½ teaspoons salt, and the water; bring to a boil. Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes. Stir in the cream and remaining parsley and heat through. Taste for salt and season with pepper. Remove the bay leaves and serve.
From Vegetarian Cooking for Everyone by Deborah Madison
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Related Tags:
Parsley • Potatoes