Ingredients
Serves: 4
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 potatoes, peeled and sliced
- 1 large bunch (about 150g) fresh parsley, thoroughly washed and chopped
- 1L water
- 1 1/2 chicken or vegetable stock cubes
- salt and freshly ground black pepper
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Melt the butter in a saucepan and add 1 tablespoon of olive oil. Stir in the sliced potatoes and cook gently over medium heat for 5 minutes, or until they are slightly cooked and golden coloured.
- Stir in the parsley; pour in the water and add the stock cubes.
- Bring to the boil, the reduce heat and allow to simmer for 5 - 10 minutes.
- Remove from heat. Use a hand held immersion blender to puree the soup.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
Very simple and easy, surprisingly pleasant though the flavour of chips came through more than I would like (not being much of a chip eater). Like most pureed veg soups it benefits from being pushed through a course sieve at the end to remove any fibrous bits that the blender missed. I tried adding a splash of whipping cream to some of it, and the "cream of" version was an improvement, giving a slightly richer and less "chippy" taste. - 09 May 2015
absolutely delicious ! Only a few ingredients - easy to make, and very tasty ! - 28 Feb 2014
me and kids loved it - 14 Feb 2013
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