Olive tapenade tops this simple but delicious recipe for potato and parsley soup.
Olive tapenade complements this simple but delicious recipe for New Potato and Parsley Soup.
Photo By Ben Pieper
Many years ago, my mother and father gave me a Junior League of San Francisco cookbook for Christmas. There I found a simple recipe for a delicious potato and parsley soup. Tarragon, dill or a combination of herbs would work just as well as, or in addition to, the parsley. Be sure to use organic potatoes as you will be leaving the skins on.
For more slow cooker soup recipes, see the original article, A Taste of Comfort.
• 2 tablespoons butter or ghee (available at health-food stores)1 medium onion, chopped
• 1 1/2 pounds small new or red potatoes, skins on
• 5 cups water
• 1/2 cup sour cream
• 2 cloves garlic, minced
• Salt to taste
• 1 cup chopped fresh parsley
• Freshly ground black pepper, to taste
• 1/4 cup black or green olive tapenade, for garnish
1. In a large sauté pan, melt butter over medium heat and sauté onion for about 10 minutes, or until lightly browned.
2. Transfer onion to a 7-quart slow cooker and add potatoes (without water). Cover and cook on low for about 4 hours, or until the potatoes are quite tender.
3. Add water, sour cream, garlic and salt. Using a handheld immersion blender, purée some of the soup until the desired texture is reached. I like to leave lots of potato chunks for a rustic appeal.
4. Cover and cook for 20 to 30 minutes longer, just long enough to heat through. Just before serving, stir in parsley and add pepper to taste.
5. Ladle soup into bowls and garnish with tapenade. Serves 4 to 6.
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