Potato Soup with Parsley

20 September 2014

Potato Soup with Parsley

Potato Soup with Parsley

20 September 2014
Prep Time
5 min
Cook Time
15 min
Serves
4 Person
Type
Cuisine
Origin

Soup under 20 minutes! I have discovered a new found love for soups since last winter. I had picked up a book called ‘Soups – Great soups without any fuss’. I love this book. It’s slim and great recipes – do-able recipes. For all the potato lovers like MIL who would have potato in any form, shouldn’t give this a miss.

Utensil/ Appliance

A large sauce pan

Ingredients

  • Chicken stock: 1.5 ltr (I have used the stock cubes)
  • Potato: 4 large, peeled and grated and sprinkled with salt & pepper
  • Single cream: 50 ml
  • Parmesan cheese: 50g grated
  • Parsley: 1 tbsp finely chopped
  • Egg: 1 raw yolk and one boiled and mashed
  • Salt & freshly ground pepper to taste
  • Croutons: 125 g (there is no hard and fast rule)

Method

In the saucepan bring the stock to boil. You should grate the potatoes at this point so that by the time you are done the stock is ready to receive it. Add it to the stock and cook in medium heat for 15 minutes. In the meantime in a soup tureen (I learnt it today, its a soup bowl for serving), beat the raw egg yolk, then add the cream, the mashed egg yolk, cheese and parsley and whisk well to combine. Add about 250ml of the soup to it and mix well. Then add the rest, mix, serve sprinkled with croutons.