Creamy Potato Parsley Soup (But Without the Cream!) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in the book that was packaged along with my microwave. I haven't tried it yet, but it sounds fabulous! Ingredients:
3 cups peeled cubed potatoes |
1/4 cup chopped onion |
1/4 teaspoon salt |
1 (14 ounce) can chicken broth (i would use water) or 1 (14 ounce) can vegetable broth (i would use water) or 1 (14 ounce) can water (i would use water) |
1 bunch parsley, chopped |
2 tablespoons cornflour |
1 1/2-2 cups cold milk |
Directions:
1. Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
2. Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
3. Combine cornflour with a small amount of cold milk.
4. Stir into potato mixture, and add the remaining milk.
5. Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
6. Stir once or twice during cooking.
7. Serve hot with crisp croutons, or toasted bread.
8. For Vegetarian use vegetable broth or water.
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