Potato & Parsley Soup


2018-02-15

My mum found this recipe last summer from an old Spanish magazine and decided to give it a try. She liked it so much she couldn’t stop talking about it, so I decided to try it out as well. I’ll be honest, after listening to her talking about this superb soup days on end, I was quite disappointed when I finally got around to trying it. The soup has a rather mild taste, which is good, except when you’re expecting your taste buds to be bud-blown. So, this soup is perfect for those days when you’d rather eat something mild-tasting. We all have those kind of days. In fact, I quite like eating bland, tasteless food. I could probably eat boiled rice or pasta on its own without problem.

This soup has a mild taste of garlic and parsley and the consistency of runny mashed potatoes. It’s really easy to make and it can be eaten warm on cold days or at room temperature on hot days.

Ingredients

  • 4 big onions
  • 1,5 l vegetable broth
  • 4 potatoes
  • 1 garlic clove
  • Olive oil
  • Salt and pepper
  • Parsley

Ingredients for the broth

  • 1,5 l water
  • 1 small onion/leek
  • 1 carrot
  • 1 celery stick

Preparation

  1. To make the broth, place all the ingredients into a pot and simmer them for 30 minutes. Then strain the broth.
  2. Chop the onions into big pieces and poach them in a pot with butter and a pinch of salt. Then take some of it and save it to garnish the soup.
  3. Add the vegetable broth and let it boil for 5 minutes.
  4. Peel the potatoes and cut them. Place them into the pot and boil them for 20 minutes.
  5. Add salt and pepper to taste.
  6. Blend the soup.
  7. Chop the garlic clove and the parsley in a food processor. Then add to the soup the garlic-parlsey mixture and the onions you previously poached, and stir until everythings is properly mixed.
  8. Serve and enjoy!