Potato cream soup with parsley
4 servings
30 minutes
Potato cream soup with parsley is an exquisite dish of French cuisine that embodies comfort and tenderness of flavor. Its roots trace back to the traditions of rural France, where simple ingredients transform into culinary masterpieces. The delicate creamy texture, rich taste of potatoes and cream, and subtle spice of fresh parsley create harmony. The light aroma of onion adds depth, while chicken broth makes it more robust. This soup is perfect for cool evenings when you want to warm up with something truly comforting. It suits both family dinners and elegant lunches. Serving with chives adds freshness and brightness, completing the delicate flavor profile. The magnificent balance of simplicity and sophistication makes this soup a favorite among French first courses.
1
Melt the butter in a pot and add finely chopped onion and peeled, diced potatoes. Season with salt and pepper, stir, cover, and cook on low heat for about 10 minutes until soft.
- Butter: 60 g
- Onion: 110 g
- Potato: 430 g
- Salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, bring the broth to a boil.
- Chicken broth: 850 ml
3
Pour the broth over the potatoes and add parsley. Cook until the potatoes are very soft.
- Chopped parsley: 2 tablespoons
4
In a blender, mix the soup and cream and whip until smooth. Season with salt and pepper to taste. Serve garnished with chopped chives.
- Cream: 150 ml
- Salt: to taste
- Freshly ground black pepper: to taste
- Chives: to taste
