Parsley-flavored potato soup is cold weather favorite
By Tommy C. Simmons, an enthusiastic cook
Photograph courtesy of Tommy C. Simmons
It’s soup weather in north Georgia – cold, wet and gray. I’m nursing along pots of parsley, green onions, Swiss chard, collards and lettuces, but I’m not making any move to start seeds or plant cabbage. So, what I have growing now will be the ingredients going into the pots of soup I’ll be cooking this month.
Potato Parsley Soup is a sinus-clearing taste of comfort.
First on our menu is Potato Parsley Soup. This soup doesn’t freeze well; therefore, I only prepare enough for a couple of meals. It’s a low-cost soup to put together and who doesn’t look for a frugal dish to cook after the holiday splurge?
Home kitchen-tested recipe
Potato Parsley Soup
Serves 4. Recipe is by Tommy C. Simmons.
6 Irish potatoes, peeled and chopped
Water to cover potatoes in cooking pot
2 tbls. olive oil or shortening
2 tbls. all-purpose flour
2 ribs celery, minced
½ cup finely chopped onion
2 chicken bouillon cubes
Salt, black pepper and red pepper to taste
3 green onions, chopped (use mostly tops)
Generous handful of fresh parsley, finely chopped
¼ to 1/3 cup milk
Handful of grated Cheddar cheese
Place peeled and chopped potatoes in a large boiling pot. Pour in enough water to cover potatoes. Place top on pot and boil potatoes until softened. Turn off heat but leave potatoes in water on the stove.
Heat olive oil or shortening on medium high in a large heavy skillet, preferably a cast iron chicken frying skillet with a top. Stir in flour and continue stirring to brown the flour and make a light roux.
Saute celery and ½ cup chopped onion in the roux until vegetables are softened. You will need to stir constantly to prevent roux from sticking to the skillet.
Pour ½ cup to 1 cup water from the cooked potatoes. Stir to blend water with vegetables and roux. Add 2 chicken bouillon cubes to the water and continue cooking to bring the water to a boil. Boil for 5 to 10 minutes to cook down liquid.
Add potatoes to the pot, stir well and then add seasonings, salt, black pepper and red pepper to taste. If you need to add more of the potato water to make a smooth potato soup, do so. Simmer for 5 minutes covered or longer if necessary to thoroughly heat the potatoes through.
Remove cover and add green onions and parsley to the pot. Stir well and simmer uncovered for 10 to 15 minutes to thicken the soup further and meld the flavors of the pungent green onions and parsley with the potatoes. Blend in milk to add creaminess to the soup. Cook for a few minutes more to thoroughly heat the milk addition, but do not bring to a boil.
Spoon into bowls and garnish with grated Cheddar cheese and additional parsley and green onion tops, if desired.
Testing note: If you are making this soup for a vegetarian, substitute a vegetable broth for the chicken bouillon cubes and cut back on the potato water. I don’t find that the potato water has enough flavor on its own to give the soup a rich, whole mouth taste, which is why I add the chicken bouillon cubes. I use a generous hand in seasoning with both red pepper and black pepper, since I like that first spoonful to have a sinus-clearing taste and effect.
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