Wednesday, March 23, 2011

Viscous Potato Soup with Parsley



A delicious, easy, and low-fat meal. Perfect for chilly days!

Ingredients
Lipid
1:2 ratio of Onions to Potatoes, washed and diced
Parsley
Water
Salt & Pepper to taste

Materials
Blender

Method
1. In a pot large enough to hold everything, sautee the onions with your lipid of choice 'til soft & clear.
2. Add the potatoes and water to cover. Bring to a boil and cook 20 minutes.
3. Ladle half the potatoes and most of the water into the blender. Blend 'til smooth.
4. Return the potatoe puree to pot and stir to homogenize.
5. Add salt, pepper, and chopped parsley to taste, then heat thoroughly.
6. Serve with crusty baguette and cheese.

Happy Cooking!