Potato and Parsley Soup Recipe by Anja Dunk (with permission)
I have made many of Anja’s recipes from her cookbook Strudel, Noodles and Dumplings but of all of them this potato and parsley soup would have to be my favourite. This is a comforting, nourishing dish that stands so well on its own. I am sure you will love it as much as we do in our home.
READ OUR FOODIE PROFILE WITH ANJA DUNK HERE.
Parsley Soup with Garlic Butter Croutons by Anja Dunk.
Serves 4
2 large bunches of fresh flat-leaf parsley (about 200g)
60g unsalted butter
3 tbsp plain flour
1.2 litres vegetable stock (or meat stock if you prefer), hot
2 large potatoes, peeled and finely diced
4 tbsp finely chopped fresh tarragon
Fine sea salt and freshly ground black pepper, to taste
Soured cream, to serve
FOR THE CROUTONS
80g unsalted butter
2 day-old white rolls, or 150g baguette, cut into 1cm cubes
2 cloves of garlic, crushed
Fine sea salt to taste
Chop the stems off the parsley and tie them up with string (suitable for cooking). Save the leaves to use later.
Melt the butter in a large saucepan. Once it starts to bubble, add the flour and mix with a wooden spoon until a smooth paste develops – allow this to bubble over a low heat for two minutes. Pour in the stock, stir and bring to the boil. Turn the heat down, then add the potatoes, tarragon and parsley stalks and simmer for about ten minutes, until the potatoes are cooked through but still hold their shape. While the potatoes are cooking, chop the parsley leaves as fine as possible.
Remove the parsley stalks from the soup, add the parsley leaves, and cook for a further two minutes. Taste and season with salt and pepper.
To make the croutons, melt the butter in a large frying pan. Add the bread cubes and fry until golden, turning from time to time to prevent burning. Once golden, add the garlic and a pinch of salt, then toss the croutons around in the pan and fry for a further two minutes. Set aside on a plate to cool until ready to serve.
Serve the soup with soured cream and the croutons.
FIND ANJA’S SPEEDY APPLE CAKE RECIPE HERE.
FIND ANJA’S COOKBOOK HERE.
