springtime potato soup.
It’s funny how a few days of rain can put us right back into winter mode: wearing sweaters and cozy boots, sitting by the fire with a mug of hot tea, craving a piping hot bowl of soup. Our favorite springtime foods are everywhere to be found in markets, though, and so when we crave a hot bowl of soup, it’s bound to showcase some springtime flavors. This springtime potato soup is light and satisfying for a rainy spring supper. It can get dressed up pretty easily with a dollop of créme fraiche and a pile of pea shoots, or dressed down with a grilled cheese sandwich on the side (ours: 2 slices Rudi’s Original Gluten-Free Bread with Australian Cheddar cheese and caramelized onions). The next day? Simply served in a cup with a taste of the season’s final crop of citrus alongside. Despite the fact that the sun has come back out, we’re warmed to our core!
. . .
Springtime potato soup
This soup is light and creamy. If you feel like splurging a little, use heavy cream in place of the milk. And be sure to use a good-quality chicken broth like Better Than Bouillon)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, chopped
7 small purple and/or red potatoes, thinly sliced
3 stalks celery, finely chopped
salt & pepper to taste
4 cups chicken broth
4 cups water
1/2 cup good quality dry white wine, such as Sauvignon Blanc
pinch of cayenne
1/4 x 2-inch piece of Parmasan rind
1/3 cup grated Parmesan
1/2 cup milk or milk alternative
3 tablespoons chopped Italian parsley
Heat butter and oil in large saucepan. Add onion and celery, cook , stirring occasionally, 3-5 minutes. Add potato and season with salt and pepper to taste. Add 1 cup water and white wine. Cook until potatoes are softened and beginning to break apart, about 15 minutes. Add remaining water and broth, Parmesan rind, and cayenne. Bring to boil, reduce heat, and simmer 20 minutes until potatoes are tender. If desired, pulse with an immersion blender to create a smoother soup (as pictured). Stir in grated Parmesan, milk, and parsley and serve.