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Potato Parsley Bisque

Potato Parsley Bisque recipe image
This comforting Potato Parsley Bisque offers a rich, velvety texture without any dairy, relying on blended almonds or cashews for creaminess. Earthy red-skinned potatoes provide body, while fresh parsley and a bright squeeze of lemon juice lift the flavors, creating a balanced and vibrant bowl. It&# 226;ÂÂs the perfect warm-up for chilly evenings or a light lunch. Simple to prepare with pantry staples, this soup comes together quickly yet feels indulgent and homemade. Serve it with crusty bread for a satisfying meal thatâÂÂs both nourishing and easy on the wallet.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 3086.8
Dietary: Gluten-free, Vegetarian
Description
This comforting Potato Parsley Bisque offers a rich, velvety texture without any dairy, relying on blended almonds or cashews for creaminess. Earthy red-skinned potatoes provide body, while fresh parsley and a bright squeeze of lemon juice lift the flavors, creating a balanced and vibrant bowl. It&# 226;€™s the perfect warm-up for chilly evenings or a light lunch. Simple to prepare with pantry staples, this soup comes together quickly yet feels indulgent and homemade. Serve it with crusty bread for a satisfying meal that’s both nourishing and easy on the wallet.
Ingredients
  • 1 cup Raw almonds or cashews
  • 5 cup Vegetable stock or bouillon
  • 1 pound Red-skinned potatoes
Directions
  1. 1
    Blanch the almonds or cashews in boiling water for 30 seconds to loosen the skins.
  2. 2
    Drain the nuts and plunge them into a bowl of ice water to stop the cooking process.
  3. 3
    Drain again and gently squeeze each nut between your fingertips to remove the skins; discard the skins.
  4. 4
    Place the peeled nuts and 1 cup of the vegetable stock into a blender jar.
  5. 5
    Blend the nut and stock mixture on high speed until completely smooth and creamy, about 1 minute.
  6. 6
    Peel and chop the potatoes into 1/2-inch cubes; slice the leeks thoroughly, washing away any dirt.
  7. 7
    In a large pot, combine the chopped potatoes, sliced leeks, and the remaining 4 cups of vegetable stock.
  8. 8
    Bring the pot to a boil over medium-high heat, then reduce to a simmer.
  9. 9
    Cover and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.
  10. 10
    Stir the blended nut cream, chopped parsley, lemon juice, salt, and black pepper into the pot.
  11. 11
    Return the soup to a gentle simmer and cook for 2 minutes, stirring often, to combine flavors.
  12. 12
    Transfer the soup to a food processor or use an immersion blender to puree until smooth and velvety.
  13. 13
    Taste and adjust seasoning if necessary, then serve immediately in warm bowls.

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

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if the soup has thickened too much.

Substitutions: You can use unsweetened almond milk or cashew milk instead of making your own nut cream for a quicker version. Leeks can be replaced with onions if preferred.

Tip: For extra richness, stir in a tablespoon of vegan butter or olive oil after blending.

Keywords: almond milk, bisque, blender soup, cashew cream, comfort food, dairy free, easy soup, healthy dinner, leek soup, plant based, parsley, potato soup, quick meal, vegan recipe, vegetable stock, warm soup
Read it online: https://www.chefs-mate.com/recipe/potato-parsley-bisque/