- 9 tablespoons unsalted butter
- 1 large yellow onion, coarsely chopped
- 3 large cloves garlic, thinly sliced
- 4 large bunches flat-leaf parsley, leaves removed from large stems and kept separate, all roughly chopped
- 2 medium Yukon Gold potatoes, peeled and roughly chopped
- 3 3/4 cups light chicken stock
- Freshly ground black pepper
- 1 cup milk
- Small croutons, toasted in butter, for garnish (optional)
Adapted from online.wsj.com
Melt butter in a large, heavy saucepan over medium heat. Add onions, garlic and parsley stems and cook over low heat until soft and beginning to darken in color, 20 minutes. Add potatoes, stock, and salt and pepper to taste, and simmer 20 minutes more. Add half of parsley leaves and simmer 2 minutes more. Remove from heat and let cool.
Meanwhile, bring a large pot of water to a boil over high heat. Add remaining parsley leaves to pot and blanch 30 seconds. Drain parsley, then immediately plunge into a bowl of ice water to halt cooking. Remove and squeeze dry in a kitchen towel. Set aside.
Once soup has cooled, add to a blender or food processor along with blanched parsley and purée until smooth.
Add milk to soup, return to pot and reheat over low-medium heat. Adjust salt and pepper if needed and top with croutons, if using. Serve hot or chilled.