Potato and Parsley Soup
(from kylerhea’s recipe box)
“This incredibly easy soup is the easiest way I can think of — short of tabouli — to fill up on much vitamin- and mineral-rich parsley.”
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.
Source: NYTimes (Martha Rose Shulman)
Serves 6 peopleCategories: parsley, potatoes, soups
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 leeks, white and light green part only, chopped
- 5 garlic cloves, sliced
- Salt, preferably kosher salt, to taste
- 1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
- 6 cups water
- Leaves from 1 large bunch flat leaf parsley, washed
- 1 to 1 1/2 cups low-fat milk
- Freshly ground pepper
- Parsley leaves for garnish
Directions
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Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.
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Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.