Minestrina Tricolore - Grazie, Marcella
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Serves: 4
 
Marcella Hazan's creamy potato soup.
Ingredients
  • 1½ pounds Yukon Gold potatoes, peeled and roughly diced
  • 3 tablespoons yellow onion, finely chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 3 tablespoons carrot, peeled and finely chopped
  • 3 tablespoon celery, finely chopped
  • 5 tablespoons freshly grated Parmesan cheese
  • ⅓ cup cream
  • 2 cups homemade or commercial low-sodium chicken stock
  • ¼ - ½ teaspoon kosher salt, to taste
  • 2 tablespoons flat-leaved parsley, chopped
  • chopped carrot and celery (optional garnish)
Instructions
  1. Place the chopped potato in a stock pot with just enough water to cover. Cover pot, bring to a boil and then cook over medium heat until potatoes are tender, about 10-15 minutes.
  2. Using either an immersion or standing blender, purée the potatoes and their liquid. Set aside.
  3. Using a medium-sized skillet, sauté the onions with the butter and oil until the onions are limp and pale gold. Add the chopped carrot and celery and cook for 2 minutes, keeping their color and crunch.
  4. Add the contents of the skillet to the puréed potatoes in the stock pot. Add the Parmesan, cream and stock. Cook over a steady simmer until the parmesan has dissolved.
  5. Add the salt and taste.
  6. Off the heat, stir in the parsley.
  7. Garnish and serve.
Recipe by Liz The Chef at https://lizthechef.com/minestrina-tricolore-grazie-marcella/