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Parsnip And Parsley Soup

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  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)
  Salt To Taste
  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.

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Parsnip And Parsley Soup Recipe