Summary

Ingredients

• 375 g potato (s), waxy
• 750 ml meat stock, (e.g. from stock cube)
• 4 bunches parsley
• 125 ml cream
• salt and pepper
• nutmeg

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Instructions

1. Peel the potatoes, wash them, cut them into cubes and cook in the broth for 15 minutes. Pluck 3 bunches of parsley from the stems into the stock. Puree finely with the hand blender. Add the cream and strain everything through a sieve. Season the soup with salt, pepper and nutmeg. Chop the remaining parsley and add to the soup just before serving.
2. White bread or grain rolls go well with it.