Parsnip And Parsley Soup
|Flat-leaf parsley||1 1⁄2 Bunch (150 gm), stemmed|
|Curly leaf parsley||4 Bunch (400 gm), stemmed|
|Chicken stock||2 Cup (32 tbs)|
|Parsnips||2 Small, peeled and cut into julienne|
|Unsalted butter||4 Tablespoon|
|Shallots||2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground nutmeg||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Lemon)|
|Freshly ground pepper||To Taste|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
Bring a small saucepan of water to a boil.
Blanch both kinds of parsley in the boiling water for 3 to 4 minutes.
Drain and place in a bowl of ice water to stop the cooking.
Drain again and squeeze out the excess moisture.
In a medium saucepan, bring the chicken stock to a simmer and add the julienned parsnips.
Simmer for 10 to 1 5 minutes, drain, and set both the stock and parsnips aside.
In a stockpot over medium heat, melt the butter and saute the shallots until translucent, about 2 minutes.
Add the garlic and blanched parsley, reduce heat to low, and cook for 2 minutes.
Add the stock and bring to a boil.
Simmer for 3 to 5 minutes.
Using an immersion blender, or in batches in a blender or in a food processor, puree the contents of the stockpot.
Season with the nutmeg, lemon juice, salt, and pepper.
Fold in the lightly whipped cream until fully incorporated.