Creamy Parsley & Potato Soup
Winter soup made with potatoes, parsley and a hint of cream.
Servings: 2 people
Calories: 362kcal
Ingredients
- 1 tbsp butter
- 1 big yellow onion - chopped or sliced
- 2 tbsp white table wine
- 3 cups vegetable broth (750 ml)
- 1 big potato (250 g) - diced
- 1 ½ cup parsley leaves - see notes
- ¼ cup whipping cream (60 ml)
- salt and pepper - to taste
Instructions
- In a pot, melt the butter on medium heat.
- Saute the onions for a few minutes until golden brown.
- Deglaze with wine (wait until it's evaporated) and add the potatoes, parsley, broth and cream.
- Bring to a boil and cover with a lid. Simmer for 20 minutes.
- Blend the soup using a hand mixer or a stand blender, season to taste.
Notes
-
To make this soup, I used curly parsley which is supposed to be less aromatic that flat parsley. If using the latter, start with one cup and add some more to taste after blending.
-
Don’t throw away the stems, you can use them to make a bouquet garni or a pesto for example!
-
Calories are per one serving of the recipe.