Guest post by Chris Reynolds
Our parsley plants survived the mild winter, so I needed to figure out a use for a huge amount of parsley. Here’s what I came up with:
I pulled up two whole plants, roots and all. Removed the leaves and set them aside. I then coarsely chopped the stems, then scrubbed and finely chopped the roots (they’re like little parsnips). Quarter and thinly slice a big yellow onion, and chop a few stalks of celery. Cook on low in some butter, covered, for about 30 mins.
I kept a quart of vegetable stock simmering, so if the mixture starts to stick I can just toss some in.
After the vegetables are really soft, I raised the heat and sauté a bit. I deglazed with white wine and added two chopped russet potatoes (I don’t peel mine) and two or three chopped cloves of garlic. I then stirred for a couple of minutes and added the rest of the quart of simmering stock. I brought it to a boil, then lowered the heat, simmered, and covered – about until the potatoes are tender.
I then chopped the parsley leaves (and some celery leaves too if you have any) and add about half to the pot. Then, I added 1 ½ or 2 cups of milk (probably best to warm it up first.)
Then I blended it until it’s the right consistency. I also used an immersion blender and like to leave it a little chunky.
Heat it until it’s just about ready to simmer, then throw in the rest of the chopped leaves and lots of grated romano cheese. Add some salt and pepper to taste. I also like a little cayenne and some white pepper. Maybe some thyme, too. That’s it – you’re done!
Do you have a soup recipe to share? Email me at seriouslysoupy at gmail dot com to guest post on Seriously Soupy.
Posted: Monday, June 4th, 2012 @ 1:25 am
Categories: soup recipes, vegetarian and vegan soups.
Tags: Parsley-Potato Soup Recipe, soups, vegetable soup, vegetable soup recipe.
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