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Parsnip And Parsley Soup Recipe
|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)|
Serving size: Complete recipe
Calories 1281 Calories from Fat 786
% Daily Value*
Total Fat 90 g137.7%
Saturated Fat 52 g259.8%
Trans Fat 0 g
Cholesterol 253 mg
Sodium 1446.5 mg60.3%
Total Carbohydrates 102 g34%
Dietary Fiber 28.6 g114.4%
Sugars 22.6 g
Protein 35 g69.5%
Vitamin A 992.5% Vitamin C 1293.8%
Calcium 94.7% Iron 207.4%
*Based on a 2000 Calorie diet
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.