Potato Parsley Bisque
Yield
6 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
or cashews, raw |
*
|
| 5 | cups |
vegetable stock
or bouillon |
|
| 1 | pound |
red skinned potatoes
unpeeled, cut into 1/2inch cubes |
|
| 2 | medium |
leeks
sliced, (thoroughly washed) |
*
|
| 1 | cup |
parsley leaves
finely chopped |
|
| 1 | teaspoon |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
sea salt
fine |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
or cashews, raw |
*
|
| 1.2 | l |
vegetable stock
or bouillon |
|
| 453.6 | g |
red skinned potatoes
unpeeled, cut into 1/2inch cubes |
|
| 2 | medium |
leeks
sliced, (thoroughly washed) |
*
|
| 237 | ml |
parsley leaves
finely chopped |
|
| 5 | ml |
lemon juice
freshly squeezed |
|
| 5 | ml |
sea salt
fine |
|
| 1.3 | 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.
