How to make
All of the vegetables are cleaned and cut into cubes - more or less the same size. The parsley stalks are added whole.
They are covered with enough water, which covers them by 1 finger, no more. Add salt and black pepper and boil under a lid for 25 minutes.
Add a lump of butter, stir for another minute or two and blend everything until a perfectly smooth mixture is obtained.
From this process the potatoes emulsify slightly and the soup becomes very creamy, which does not require the addition of additional cream or other thickener.
To finish off the soup, heat it over low to moderate heat with a spoonful of olive oil per serving. Cut garlic cloves into thin slices and add them in it - again about 1 piece per serving.
When they flavor the olive oil and aquire a light golden color, they are distributed on each portion.
This sumptuous cream soup must be served hot.
Enjoy your meal!
