Cream of Parsley Soup
MAKES: 4 servings
TIME: 30 minutes
This brings the green, fresh taste of parsley to soup. Be sure to wash the parsley very, very well (use a salad spinner, repeatedly, until the water is perfectly clear): The tiniest bit of sand can ruin your enjoyment of this soup.
3 tablespoons butter or extra virgin olive oil
3 or 4 shallots or 1 medium to large onion, chopped
4 cups well-washed parsley
1 quart vegetable stock
2 cups cream or half-and-half
Salt and freshly ground black pepper
01 Put 2 tablespoons of the butter or oil in a large saucepan or wide casserole over medium-high heat. When the butter is melted or the oil is hot, add the shallots and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the parsley and cook, stirring occasionally, until it wilts, 3 to 5 minutes. Stir in about half the stock and turn off the heat.
02 Use an immersion blender to purГ©e the soup in the pan. Or cool the mixture slightly (hot soup is dangerous), pass it through a food mill or pour it into a blender, and purГ©e carefully. Return to the skillet with the remaining stock and the cream. Heat through, then season to taste. Stir in the remaining butter or oil and serve.
Variation
GratinГ©ed Cream of Parsley Soup. Extra luxury: Put the soup in heatproof individual bowls and top each with a generous grating of Parmesan. Run under the broiler for a minute or two to brown the cheese and serve, warning your guests that the bowls are hot.
