Parsnip And Parsley Soup Recipe - Cooking Index
Parsnip And Parsley Soup Recipe - Cooking Index
Chef Fritz Sonnenschmidt describes this soup as a family favorite for many generations: "It originated with my great-grandmother, a farmer, who passed it along to my grandmother, then to my mother, and myself. It is really a dish of necessity, since during the war in winter, these were the only ingredients we had. The soup was often the entire meal."
Courses: Soup| 2 | Flat-leaf parsley - (sm bns) - stemmed | |
| 3 | Curly parsley - (to 4 bns) - stemmed | |
| 2 cups | 474ml | Chicken stock |
| 2 cups | 474ml | Parsnips - peeled, cut julienne (small) |
| 4 tablespoons | 60ml | Unsalted butter |
| 2 | Shallots - chopped | |
| 1 | Garlic clove - minced | |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| Juice of 1/2 lemon | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | 78ml | Heavy cream - lightly whipped |
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 15 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.
Serve the soup hot, with a scattering of the cooked parsnips on top.
This recipe yields ?? servings.
Source:
COOKING SECRETS OF THE C.I.A. by The Culinary Institute of America (c) 1995 - Recipe by Fritz Sonnenschmidt - Chronicle Books, San Francisco, CA - 132 pages - $14.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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