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Potato Parsley Bisque

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YIELD

6 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 237
CUP ML ALMONDS
or cashews, raw *
5 1.2
CUPS L VEGETABLE STOCK
or bouillon
1 453.6
POUND G RED SKINNED POTATOES
unpeeled, cut into 1/2inch cubes
2 2
MEDIUM MEDIUM LEEKS
sliced, (thoroughly washed) *
1 237
CUP ML PARSLEY LEAVES
finely chopped
1 5
TEASPOON ML LEMON JUICE
freshly squeezed
1 5
TEASPOON ML SEA SALT
fine
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 62 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 413mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 17% Vitamin C 29%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

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