Parsnip And Parsley Soup Recipe
Ingredients
| 2 small bunches flat-leaf parsley, stemmed | ||
| 3 to 4 bunches curly parsley, stemmed | ||
| Chicken stock | 2 Cup (16 tbs) | |
| 2 small parsnips, peeled and cut into julienne | ||
| Unsalted butter | 4 Tablespoon | |
| Shallots | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Ground nutmeg | 1/4 Teaspoon | |
| Juice of 1/2 lemon | ||
| Ground pepper | 1 To taste | |
| 1/3 cup heavy cream, lightly shipped | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
