Rustic Potato Chowder

Name: Rustic Potato Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters cubed carrot; 237 milliliters fresh parsley leaves (about 1 bunch); 828 milliliters fresh parsley sprigs (about 1 1/2 bunches); 1 teaspoon salt; 1 Tbsp butter or stick margarine; 1 liters water; 907 grams 1/2 cups cubed peeled Yukon gold or red potato (about

Rustic Potato Chowder might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 128 calories, 5g of protein, and 3g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. If you have carrot, yukon gold, parsley sprigs, and a few other ingredients on hand, you can make it.

Instructions

To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.

Ingredients you will need

Parsley

Butter

Equipment you will use

Food Processor

To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Parsley

Carrot

Potato

Broth

Water

Salt

Soup

Equipment you will use

Sauce Pan

Sieve

Bowl

Frying Pan

Remove 1 1/2 cups vegetables from soup with a slotted spoon.

Ingredients you will need

Vegetable

Soup

Equipment you will use

Slotted Spoon

Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter.

Ingredients you will need

Vegetable

Parsley

Butter

Soup

Equipment you will use

Food Processor

Frying Pan