This Potato Parsley Bisque is a testament to the power of simple, wholesome ingredients. By blending blanched almonds or cashews with vegetable stock, you create a luxurious, creamy base without any dairy. The earthy sweetness of red-skinned potatoes provides body, while fresh parsley and a bright squeeze of lemon juice lift the flavors, preventing the soup from feeling heavy. It’s a comforting, velvety bowl perfect for chilly evenings or as a light lunch. This vegan-friendly dish comes together quickly, offering a sophisticated taste that feels both rustic and refined. ItâÂÂs an excellent option for meal prep, as the flavors deepen slightly after a day in the fridge.
Potato Parsley Bisque
Description
This Potato Parsley Bisque is a testament to the power of simple, wholesome ingredients. By blending blanched almonds or cashews with vegetable stock, you create a luxurious, creamy base without any dairy. The earthy sweetness of red-skinned potatoes provides body, while fresh parsley and a bright squeeze of lemon juice lift the flavors, preventing the soup from feeling heavy. It&# 226;ÂÂs a comforting, velvety bowl perfect for chilly evenings or as a light lunch. This vegan-friendly dish comes together quickly, offering a sophisticated taste that feels both rustic and refined. ItâÂÂs an excellent option for meal prep, as the flavors deepen slightly after a day in the fridge.Ingredients
Directions
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Peel the potatoes and cut them into 1/2-inch cubes.
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Wash and slice 2 medium leeks thoroughly to remove any grit.
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Blanch the almonds in boiling water for 30 seconds.
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Drain the almonds and plunge them into cold water.
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Drain again and squeeze each almond between your fingertips to remove the skins.
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Place the blanched almonds and 1 cup of the vegetable stock in a blender.
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Blend until the mixture is completely smooth, about 1 minute.
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In a large pot, combine the potatoes, sliced leeks, and the remaining 4 cups of vegetable stock.
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Bring the mixture to a simmer over medium heat.
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Cover and boil until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.
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Stir the blended almond mixture, 1 cup finely chopped fresh parsley, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper into the soup.
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Bring to a gentle simmer and cook, stirring often, until slightly thickened, about 2 minutes.
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Transfer the soup to a food processor or use an immersion blender.
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Process in batches if necessary until the soup is completely smooth.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3086.8kcal
- % Daily Value *
- Total Fat 330.1g508%
- Saturated Fat 47.2g237%
- Cholesterol 0.0mg0%
- Sodium 6.8mg1%
- Total Carbohydrate 32.3g11%
- Dietary Fiber 10.0g40%
- Sugars 3.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve immediately while hot.
Compost or discard the almond skins.
