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Potato Parsley Bisque Recipe

Serves 6

Ingredients:

  • 1 cup raw almonds or cashews
  • 5 cup vegetable stock or bouillon
  • 1 lb red-skinned potatoes, unpeeled,, cut into 1/2-inch cubes
  • 2 medium leeks, sliced, (thoroughly washed)
  • 1 cup finely chopped fresh parsley
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper


Instructions:

1. Blanch the almonds in boiling water for 30 seconds.
2. Drain, and plunge almonds into cold water.
3. Drain, and squeeze the almonds between your fingertips to remove the skins.
4. Compost or discard the skins.
5. Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
6. In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat.
7. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
8. Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup.
9. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes.
10. Transfer the soup to a food processor and process, in batches if necessary, until smooth.
11. Serve immediately.



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Main Ingredient:Vegetable / Potato
Herb and Spice
Course:First Course
Cuisine:American
Dish:Soup
Special Diet:Vegetarian
Difficulty:Easy

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