Creamy Parsley & Potato Soup
Winter soup made with potatoes, parsley and a hint of cream.
Servings: 2 people
- 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
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.
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.