Mark Gold’s Potato Parmesan Soup for National Homemade Soup Day
Potato Parmesan Soup
Recipe adapted from Mark Gold, Eva Restaurant
Makes 6 servings
1 yellow onion, sliced
1 fennel bulb, sliced
8 whole garlic cloves, peeled
1 Granny Smith apple, peeled and sliced
½ pound (2 sticks) unsalted butter
6 large Yukon gold potatoes, peeled and diced
1 gallon vegetable stock or chicken stock (see note*)
4 cups grated Parmigiano-Reggiano
1 cup heavy cream (optional)
Salt and white pepper to taste
1 lemon, juiced (about ¼ cup)
