adapted from Yvette Van Boven, Home Made, serves about 6
6 cups broth (I used chicken)
2 medium potatoes (Yukon Gold would be good, though I just used russet), peeled and cut into 1-inch cubes
1 medium white onion, coarsely chopped
3 celery stalks, coarsely chopped
1 bay leaf
1 teaspoon dried thyme leaves (or 2 fresh sprigs)
2 medium cucumbers, coarsely chopped
1/2 cup heavy cream
salt and freshly ground black pepper
flat-leaf parsley leaves
high-heat oil, such as refined olive or coconut oil, or lard
1. In a large stockpot over medium heat, add the broth, potatoes, onion, celery, bay leaf and thyme. Simmer for about 20 minutes, or until the vegetables are tender.
2. Remove the bay leaf and, if you used them, the thyme sprigs. Put in the cucumbers and simmer for 5 minutes more.
3. Remove the pot from heat and purée the soup until smooth. Obviously, an immersion blender is easiest, but you can purée in a blender too - doing it in batches.
4. Stir in the cream and season to taste with salt and pepper. If you're broth is salty, like mine was, you probably won't need to add additional salt.
5. Heat the frying oil in a saucepan over high heat to 350 degrees. You don't have to completely fill the saucepan with oil - if you're frying up a ton of parsley leaves, I'd just do it in batches so you're not wasting tons of oil. Throw in the parsley and jump back - it will splatter! Fry for about 10 seconds or so; the parsley should still be bright green. Remove the parsley with a slotted spoon and drain on a paper towel.
Serve the soup garnished with a heap of the crunchy parsley. Hopefully you won't be sick when eating this!