Ingredients
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Equipment Needed
- Sauce pan
- Cooking Spoon
- Slotted Spoon
- Spoon
- Sauce pan
- Blender
- Oven
- Spoon
- Knife
Key Ingredients
Make It
Step 1
Heat oil in a large saucepan; cook green onions, garlic and parsley stems, stirring frequently, for 15 minutes or until tender.
Step 2
Add water, bouillon and potato; season with salt and pepper. Cook over low heat for about 20 minutes until the potato is soft enough to mash with the back of a spoon.
Step 3
Boil a large saucepan of water. When it comes to a boil, add the parsley leaves. When the water boils again, drain and run parsley under cold water so that the parsley does not lose its bright green color.
Step 4
Place soup and parsley leaves in blender or food processor; cover. Blend until smooth.
Step 5
If serving soup hot, add heavy cream and reheat over low heat. If serving soup cold, let cool completely and then stir in heavy cream. Garnish with additional parsley.
