Potato and Parsley Soup
This rich and creamy soup is from chef Deborah Madison's wonderful book, Vegetarian Cooking for Everyone. I know many people shy away from potatoes, thinking the starch content is somehow unhealthy, but potatoes are actually a nutrient powerhouse, high in vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, pantothenic acid, and fiber, as well as lots of antioxidant phytonutrients like carotenoids, flavonoids, and caffeic acid. This soup can easily be made vegan, by using olive oil and leaving out the cream.
1 ½ pounds potatoes, peeled (russet, red bliss, or yellow)
2 parsley roots (can substitute celery root if parsley is not available)
1 ½ tablespoons butter or olive oil
6 shallots or 1 onion, finely chopped
2 bay leaves
½ cup dry white wine
2 cups chopped parsley
Salt and ground pepper to taste
6 cups water or vegetable stock
1/3 cup cream (or stock if desiring a thinner soup)
Quarter the potatoes lengthwise and thinly slice. Grate the parsley roots. Melt the butter in a soup pot and add potatoes, parsley roots, shallots, and bay leaves.
Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy.
Add 1 ½ cups of the parsley, 1 ½ teaspoons salt, and the water (or stock), and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
Stir in the cream (optional) and remaining parsley and heat through. Taste for salt and season with pepper. Remove bay leaves and serve.