Parsley Soup

Parsley is something that is growing prolifically in the garden at the moment.  This is a good time of the year for green things.  Of all the crops I have growing the parsley and the silverbeet are probably doing best.  As a result I am cooking lot of both of them.  I have to thank Nina, one of my regular correspondants, for this recipe.  I am always on the look out for good parsley recipes but strangely I’d never thought of making soup.  Well I have now and I definitely will again.

Parsley Soup

• 150g parsley, leaves seperated from stalks and both chopped finely.
• 2 celery stalks – finely chopped
• 2 medium onions – finely chopped
• 1 clove garlic – finely chopped
• 200g potatoes – diced
• 50g butter
• 1 – 1.5 litre chicken or vegetable stock (it will be richer with less stock but serve more people with more).
• 1/4 cup cream
• Salt and pepper

Melt the butter in a large pan.  Add the onions, parsley stalks and celery.  Saute over a low heat until softened.  Add the garlic and saute for another couple of minutes.  Add the stock and potatoes.  Bring to the boil and then add salt & pepper to taste.  Add half the finely chopped parsley leaves.  Simmer until the potato is cooked.  Puree.  Add remaining parsley (or add it just before pureeing for a smoother texture) and cream.  Mix together and heat through.  Serve, ideally with some nice toast.

I’m sharing this recipe on The Gardener of Eden’s Thursday Kitchen Cupboard , and Greenish Thumb’s Garden to Table.