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Potato Parsley Bisque

Potato Parsley Bisque recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 3086.8
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 cup Raw almonds or cashews
  • 5 cup Vegetable stock or bouillon
  • 1 pound Red-skinned potatoes
Directions
  1. 1
    Peel the potatoes and cut them into 1/2-inch cubes.
  2. 2
    Wash and slice 2 medium leeks thoroughly to remove any grit.
  3. 3
    Blanch the almonds in boiling water for 30 seconds.
  4. 4
    Drain the almonds and plunge them into cold water.
  5. 5
    Drain again and squeeze each almond between your fingertips to remove the skins.
  6. 6
    Place the blanched almonds and 1 cup of the vegetable stock in a blender.
  7. 7
    Blend until the mixture is completely smooth, about 1 minute.
  8. 8
    In a large pot, combine the potatoes, sliced leeks, and the remaining 4 cups of vegetable stock.
  9. 9
    Bring the mixture to a simmer over medium heat.
  10. 10
    Cover and boil until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.
  11. 11
    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.
  12. 12
    Bring to a gentle simmer and cook, stirring often, until slightly thickened, about 2 minutes.
  13. 13
    Transfer the soup to a food processor or use an immersion blender.
  14. 14
    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.

Keywords: potato bisque, vegan soup, parsley soup, creamy vegan, dairy free, almond cream, cashew cream, warm soup, comfort food, easy dinner, plant based, blended soup, leek soup, healthy soup, quick meal, vegetable stock, red potatoes, fresh herbs, smooth texture, lunch ideas
Read it online: https://www.chefs-mate.com/recipe/potato-parsley-bisque-2/