2 Tbs. extra virgin olive oil or butter
1 1/2 lb. potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 c. chicken or vegetable stock
1/2 c. milk or heavy cream, optional
salt, black pepper

Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and purée until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot. Serves 4.

(from The Organic Cookbook, by Renée J. Elliot and Eric Treuillé)

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