Spring parsley soup
Styling Kari Wardrop, Photography Jerry Grajewski
With its gorgeous greens, this is a perfectly fresh and light soup. With only a short list of ingredients, this soup can be ready in under 30 minutes.
Ingredients
2 tablespoons extra-virgin olive oil
1 bunch parsley, roughly chopped (reserving stems)
1 bunch green onions, roughly chopped
1 stalk celery, finely chopped
1 clove garlic, minced
2 russet potatoes, peeled and diced
6 cups chicken stock
Sea salt and freshly ground pepper, to taste
Serve with a good French baguette
Preparation
In large pot over medium heat, cook parsley stems, green onions, celery and garlic for 5 minutes. Add potatoes and stock and bring to simmer. Cook for 15-20 minutes, until potatoes have softened.
Add in parsley leaves and cook for 3 more minutes. Remove from heat and, working in batches, process in blender until smooth. Return to pot and season to taste with salt and pepper. Serves 4.
