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
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.
Using either an immersion or standing blender, purée the potatoes and their liquid. Set aside.
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.
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.
Add the salt and taste.
Off the heat, stir in the parsley.
Garnish and serve.
Recipe by Liz The Chef at https://lizthechef.com/minestrina-tricolore-grazie-marcella/