To prepare a delicious and nutritious soup, start by thoroughly washing the vegetables you will use. Choose carrots, celery, and parsley, cutting them into suitable pieces. Place them in a large pot with water and salt, allowing them to cook over medium heat. When the vegetables are fully cooked, strain them carefully, keeping the resulting broth, as this will form the base of your soup.
Next, cut a few potatoes into small cubes and add them to the strained broth. Let them boil until they become soft and creamy, about 15-20 minutes, depending on the size of the cubes. In the meantime, you can prepare a roux that will give the soup a richer consistency and a unique flavor.
In a separate pan, heat a tablespoon of butter, oil, or margarine, adding a finely chopped onion. Sauté the onion over medium heat until it becomes translucent and starts to take on a light golden color. After that, add a tablespoon of flour, stirring constantly to avoid lumps. If you wish, you can also add half a diced bell pepper, which will bring a touch of sweetness and a splash of color.
After a few minutes of frying, deglaze the mixture with the soup broth, making sure to mix well to incorporate all the ingredients. Let it simmer on low heat for 2-3 boils, ensuring that the roux has perfectly homogenized. You can use a whisk to avoid lumps, achieving a smooth consistency.
Once the potatoes have boiled, add the roux to the pot and mix well. Let the soup boil for a few minutes, allowing the flavors to combine and intensify. A few moments before turning off the heat, add the finely chopped parsley leaves to bring a touch of freshness and an aromatic flavor.
The soup is ready to serve, and for an extra creaminess, you can add sour cream on top when serving. This soup can be a versatile dish, perfect for a comforting lunch or a light dinner, full of flavor. Enjoy your meal!
Next, cut a few potatoes into small cubes and add them to the strained broth. Let them boil until they become soft and creamy, about 15-20 minutes, depending on the size of the cubes. In the meantime, you can prepare a roux that will give the soup a richer consistency and a unique flavor.
In a separate pan, heat a tablespoon of butter, oil, or margarine, adding a finely chopped onion. Sauté the onion over medium heat until it becomes translucent and starts to take on a light golden color. After that, add a tablespoon of flour, stirring constantly to avoid lumps. If you wish, you can also add half a diced bell pepper, which will bring a touch of sweetness and a splash of color.
After a few minutes of frying, deglaze the mixture with the soup broth, making sure to mix well to incorporate all the ingredients. Let it simmer on low heat for 2-3 boils, ensuring that the roux has perfectly homogenized. You can use a whisk to avoid lumps, achieving a smooth consistency.
Once the potatoes have boiled, add the roux to the pot and mix well. Let the soup boil for a few minutes, allowing the flavors to combine and intensify. A few moments before turning off the heat, add the finely chopped parsley leaves to bring a touch of freshness and an aromatic flavor.
The soup is ready to serve, and for an extra creaminess, you can add sour cream on top when serving. This soup can be a versatile dish, perfect for a comforting lunch or a light dinner, full of flavor. Enjoy your meal!
Ingredients
3 liters of water, 500 grams of potatoes, 1 carrot (I used 2), 1 parsley root, 1 leek (I didn't have it and used green onion), 1/2 celery (I used the stalk), 1 onion, 1 tablespoon of butter (margarine or oil), 1 tablespoon of flour, salt and pepper to taste.