How To make Parsley & Potato Soup
Ingredients
1
each
onion, chopped
1
teaspoon
oil, olive
2
cup
potatoes, chopped
1
cup
leeks, white only, sliced
4
cup
stock
1
teaspoon
salt
1/4
teaspoon
pepper, white
2
tablespoon
chives, fresh, chopped
1/4
cup
parsley, fresh, chopped
Directions:
In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley.
How To make Parsley & Potato Soup's Videos
Parsley Potato Soup Easy to Cook PINOY STYLE
Potato carrot soup with celery, leek, parsley and meatballs recipe
Ingredients:
1000g potatoes
1000g carrots
500g minced meat
500g celery
500g leek
3 onions
1 egg
50g parsley
50g breadcrumbs
salt, pepper, paprika & vegetable broth
Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again.
Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix.
Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work.
Parsley potato recipe
If you want to know how to make parsley potato you should watch this easy parsley potato recipe.
Ingredients: potatoes, parsley, olive oil, butter, salt and black pepper.
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Yukon Gold Potato-Leek Soup with Parsley Pesto Crostini
Get this recipe:
Lighter and Healthier Than The Classic Potato-Leek Soup Recipe - and Even More Delicious!
Potatoes and leeks are a classic combination that’s impossible not to love! They also make for one of the most universally loved soups.
The classic potato-leek soup, though, has a mind-boggling amount of heavy cream in it. So in this version, I omit the heavy cream altogether and replace it with a dollop of crème fraîche. The soup turns out much lighter in both calories and texture, while the delicate flavor of the Yukon Gold potatoes is allowed to shine. But that’s not all… I also love to dress it up with parsley pesto crostini and a drizzle of white truffle oil.
This luscious soup is always a hit at my dinner parties, and for good reason: it smells heavenly, looks gorgeous and tastes even better!
Note: Here I serve the soup warm. But you can also serve it chilled, as a Vichyssoise. See “Viviane’s tip” (click on the Get this recipe link above) for instructions.
Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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Irish Farmhouse Vegetable Soup with Rosemary Croutons #shorts
This is a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch. This soup is perfect for freezing: Allow to cool completely before transferring to a sturdy freezer bag or container and freeze for up to 6 months.
Serves: 6
2 carrots, peeled and diced
2 celery sticks, diced
1 leeks, diced
1 large onion, diced
25g butter
1 large parsnip, peeled and chopped
400g floury potatoes, diced
600ml vegetable stock
120g frozen peas
Good drizzle of double cream, plus extra for serving
Sea salt and freshly ground black pepper
For the croutons:
2 tbsp olive oil
20g butter
2 sprigs of rosemary
2-3 slices of white or sourdough bread, diced into large cubes
1. Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.
2. Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.
3. Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies with a good drizzle of double cream.
4. To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.
5. Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.