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POTATO, GARLIC AND PARSLEY SOUP
SERVES 8
4 TBSP EXTRA VIRGIN OLIVE OIL
1.5 KG POTATOES, PEELED, QUARTERED AND FINELY SLICED
2 ONIONS, FINELY CHOPPED
16 CLOVES GARLIC, FINELY SLICED
4 HANDFULS FRESH PARSLEY CHOPPED
3 LITRES VEGETABLE STOCK
250ML MILK/DOUBLE CREAM OR SOYA MILK (OPTIONAL)
SALT AND FRESHLY GROUND BLACK PEPPER
- Heat the oil in a heavy based pot, add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, about 10 minutes.
- Add half the chopped parsley and the stock, and bring to the boil. Adjust he heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley.
- Leave to cool slightly then puree until smooth in a blender. Stir in the milk or cream if using. Add salt and pepper to taste.
- For leek and potato soup omit parsley and replace half the potatoe s with 6 medium, finely sliced leeks.
- for potato, garlic and fennel soup, omit parsley and replace half the potatoes with 4 medium, finely sliced fennel bulbs.