Potato soup
Description
Hearty and aromatic soup. 1. Wash and peel all the vegetables; set the herbs aside to let excess water drain off. 2. Cut potatoes into medium-sized cubes. Slice carrots into thin rounds or half-rings. 3. Finely chop the onion—it should not stand out in the overall soup mixture. 4. Heat vegetable oil in a large frying pan (you can also use equal parts vegetable and butter) and sauté all the vegetables, stirring evenly. Season with salt and pepper. 5. Transfer the sautéed vegetables to a pot, pour in broth, add bay leaf and most of the parsley. Simmer over medium heat for about 15 minutes. 6. Scoop out 3 tablespoons of the cooked vegetables from the pot and set them aside on a small plate. 7. Continue cooking the remaining soup for another 10 minutes, then remove from heat and blend with a hand mixer until smooth. Stir in the cream and mix again. 8. Add green peas and the reserved vegetables to the puree. Return the pot to the heat, bring to a boil, then simmer gently for no more than 2 minutes. 9. Taste the soup and adjust salt and pepper if needed. Remove from heat, ladle into bowls. Top each serving with a spoonful of sour cream and remaining chopped parsley. That's it! Call your family to the table.