Name: Potato and Parsley Soup
Prep time: 15 s
Cook time: 30 s
Total time: 45 s
Yield: 6
Ingredients: 2 teaspoons extra virgin olive oil; 6 green onionsthinly sliced; 2 cloves garlicfinely chopped; 1 bunch parsleyleaves and stems separated; 4 cups water; 4 MAGGI® Vegetable Flavor Bouillon Cubes; 1 large potatopeeled and diced; Salt; Ground black pepper; 1 1/4 cups heavy whipping cream

Make It

Step 1

Heat oil in a large saucepan; cook green onions, garlic and parsley stems, stirring frequently, for 15 minutes or until tender.

Step 2

Add water, bouillon and potato; season with salt and pepper. Cook over low heat for about 20 minutes until the potato is soft enough to mash with the back of a spoon.

Step 3

Boil a large saucepan of water. When it comes to a boil, add the parsley leaves. When the water boils again, drain and run parsley under cold water so that the parsley does not lose its bright green color.

Step 4

Place soup and parsley leaves in blender or food processor; cover. Blend until smooth.

Step 5

If serving soup hot, add heavy cream and reheat over low heat. If serving soup cold, let cool completely and then stir in heavy cream. Garnish with additional parsley.