By Marilyn Harris
Enquirer contributor

Parslied potatoes are a standard vegetable side dish, so why not combine potatoes and parsley for a delicious cream soup? That was the question I asked as I searched for one more recipe to make in a cooking class. It made perfect sense to me and my new creation turned out to be the favorite in the soup class that day. I guess you could call it potato soup with a twist.

My first preference for the variety of potatoes in this soup is Yukon Gold, but red skinned potatoes will work well, too. The generous amount of parsley lends lots of fresh flavor and color. Be sure to use flat-leaf parsley, also called "Italian parsley," because it will deliver far more flavor than the curly version. Curly parsley is perfect for garnishing because its coarse texture keeps it from wilting so quickly on a hot plate, but it is the flat-leaf variety that is packed with flavor and nutrition.

The added flavor twist in this soup is the teaspoon of curry powder. I like to use a Madras curry powder with plenty of spicy pepper flavor. I've started this recipe with a combination of olive oil and butter, but feel free to use all butter for an even richer flavor. To make a lighter version lower in saturated fat as well as lower in calories, use all olive oil and substitute whole milk for the cream.

Finally, here is a parsley tip: Before storing the parsley wash it by submerging in a sink of cold water. Remove and dry in a salad spinner or allow to drain in a colander and then dry well in a dish towel or with paper towels. Place in a zip top plastic bag and add one white paper towel to absorb the excess moisture. Press out as much air as possible from the bag and seal tightly. Place in the crisper drawer. You will have fresh, crisp parsley for a week or even longer.

Cream of Parsley Soup

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 medium yellow onions, chopped

1 teaspoon curry powder

6 cups chicken stock

4 cups peeled and diced potatoes

2 cups flat-leaf parsley leaves

Salt and freshly ground pepper, to taste

2 cups light cream

Extra chopped parsley for garnish

Melt butter with oil in a large heavy non-aluminum soup pot. Add onion and cook, stirring, over medium heat until onion is translucent and tender. Add the curry powder and cook, stirring, for 2 to 3 minutes. Whisk in the stock.

Add the potatoes and bring to boil. Cook, partially covered, for 20 minutes. Add the parsley and cook 10 minutes more.

PurČe in blender or food processor and return to clean pot. Season to taste with salt and pepper. Whisk in the cream and reheat to serving temperature. Do not boil.

To serve, sprinkle with the extra chopped parsley.

When making cream soups ahead of time, stop just before adding the cream. Cool and chill. When ready to serve bring back to a boil, add the cream and reheat just to serving temperature. This reduces the chance of overheating the soup and causing the cream to curdle. Makes 8 to 10 servings.

Contact Marilyn Harris by mail: c/o Cincinnati Enquirer, 312 Elm St., Cincinnati 45202; e-mail: marilyn@55krc.com.