Potato And Parsley Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 lbs potatoes, peeled (can use a mixture of and red potatoes)
• 2 parsley roots, scrubbed (or 2-3 celery stalks)
• 1 1/2 tablespoons olive oil (or butter- i recommend using half oil, half butter)
• 1 yellow onion, finely chopped
• 2 bay leaves
• 1/3 cup dry wine
• 2 cups parsley, chopped
• salt
• fresh ground black pepper (or use pepper)
• 6 cups water (or vegetable stock)
• 1/3 cup cream (or half and half or water)

Recipe

• 1 quarter the potatoes lengthwise and thinly slice. chop the celery fine or, if using parsley root, grate.
• 2 melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
• 3 cook over medium heat for 5-7 minutes, stirring occasionally. raise the heat, add the wine, and let it reduce until syrupy. add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
• 4 lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
• 5 stir in the cream and remaining parsley and heat through.
• 6 taste and season with more salt if needed. add the pepper. remove the bay leaves and serve.
• 7 enjoy!
• 8 variations:.
• 9 roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*f. oven for 45 minutes. remove skins and add with the onions and potatoes. you may run the soup through a food mill if desired.
• 10 or.
• 11 boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. serve with a few shavings of parmesan cheese.