Potato Parsley Bisque
Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThis potato bisque gets its creamy richness from an unexpected source: blanched almonds pureed smooth with vegetable stock. No cream, no butter, no dairy at all. The almond puree thickens the soup into a velvety bisque that tastes indulgent without being heavy.
Blanching and peeling the almonds is a step worth doing right. The skins add bitterness and a grainy texture that the blender can never fully break down. Thirty seconds in boiling water, a cold water plunge, and the skins slip right off between your fingers. It takes a few minutes but makes the difference between a silky soup and one with an unpleasant chalkiness.
A full cup of fresh parsley stirred in before the final puree turns this from a plain potato soup into something vibrantly green and herbal. Parsley here isn’t a garnish. It’s a main ingredient, bringing a grassy freshness that lifts the earthy potatoes and sweet leeks.
The squeeze of lemon juice at the end is small but essential. It brightens the whole bowl and keeps the almond-potato base from tasting flat.
Red-skinned potatoes go in unpeeled, adding color flecks and extra body. They break down easily during cooking and puree smooth in the food processor.
Chef Tips
- Wash leeks thoroughly by slicing them first, then soaking the slices in water. Sand and grit hide between the layers and ruin an otherwise smooth soup
- Blend the almond-stock mixture for a full minute. Shorter blending leaves tiny almond bits that give the bisque a gritty texture
- Process the finished soup in batches rather than overfilling the food processor. Hot soup in a too-full processor can blow the lid off
- Serve immediately. This bisque thickens as it sits, so have your bowls ready
Variations
- Swap almonds for raw cashews. They blend even smoother and give a slightly sweeter, more neutral creaminess
- Add a clove of roasted garlic to the almond puree for extra depth
- Stir in a handful of fresh watercress along with the parsley for a peppery bite
Ingredients
Directions
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.
Serve immediately.
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