Parsley Soup
Servings: 3 L/qt
Calories: 45kcal
Cost: $6
An earthy and healthy soup
Print Recipe
Equipment
- 1 High powered blender
- 1 Large pot
- 1 Saucepan
- 1 salad spinner
- 1 chinois
- 1 spider strainer
- 1 Rubber spatula
- 1 Ladle
Ingredients
Parsley Soup
- 550 g Italian parsley leaves
- 600 g Peeled potatoes cut into chunks
- 3.5 L/qt Chicken stock or vegetable stock Recipe
- 225 g Heavy cream or other fats
- 12 g Grey salt
- 3 g Ground black pepper
Instructions
Parboiling Parsley
- Start by separating the parsley leaves from the stems. Save leaves only. Rescale parsley making sure you have the right amount for the soup. You can add some spinach to the equation if you wish. Wash parsley leaves using a salad spinner.
- In a large pot filled with water, bring to a boil and add 2 tablespoons of salt. Cook parsley leaves for 5 minutes. Transfer parsley to ice bath. Drain and squeeze out excess water.
Parsley Soup
- In a large pot, bring to boil the chicken stock. Add potato chunks, salt, pepper and cook for 20 minutes until for tender. Separate potatoes from the stock. Put half of the parsley in the high powered blender along with half of the potatoes, stock, and heavy cream.
- Blend well and pass the soup through a chinois. Repeat with the other half. Reheat the soup and readjust seasoning.
Garnishing
- A garnish combination elevates the visual appeal of a soup but also adds layers of flavor. The earthiness of the mushrooms brings out just that. Saute chanterelle in some fat and season with persillade, bread crumbs and parmesan.
Plating
- Scoop out mushrooms and pour in the soup. Bon appétit!
Storage
- Parsley soup can be kept in deli containers in refrigerator for up to 4 days. It freezes very well too. Always reheat the soup and blend right before serving.
Nutrition
Serving: 100g | Calories: 45kcal
