Parsley Soup With Chive Cream Recipes

PARSLEY SOUP WITH CHIVE CREAM

Steps:

• Remove and discard the darker green tops of the leeks.
• Slice the rest and wash well.
• Melt the butter in a large pot.
• Add half the parsley and the leeks and cook gently until soft.
• Add the potatoes and chicken stock before covering and simmering gently for 20 minutes.
• Add the reserved parsley leaves and simmer for two minutes, then liquidise in batches until smooth and return to a clean pan.
• Stir in half the cream and season with salt and freshly ground black pepper.
• For the chive cream, lightly whip the remaining cream with a bit of salt and pepper so it thickens slightly but is still runny.
• Stir in most of the chopped chives.
• Ladle the soup into warmed bowls and swirl in some of the chive cream.
• Scatter over the remaining chives.

PARSLEY SOUP

Steps:

• Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
• Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add zucchini and salt and cook, stirring, 1 minute. Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
• Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids). Season with salt and pepper. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.

PARSLEY SOUP

Steps:

• Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
• Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
• Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.