Creamy Parsley Root Soup
A rich, creamy soup with parsley root and vegetables simmered in chicken stock and pureed with cream.
Servings: 6 servings
Calories: 328kcal
Cost: 10
Equipment
- 1 2 quart sauce pot
- 1 High speed blender
- 1 wooden spoon
Ingredients
- 1 lb parsley root scrubbed clean and cut into half inch coins
- 1 medium yellow onion diced
- 1 small leek washed and diced
- 4 cups chicken stock
- 1 cup heavy cream
- 4 tablespoons unsalted butter separated
Instructions
- In a small 2-3 quart soup pot, sweat the onion and leek in half of the butter until almost tender on medium heat, about 5 minutes.
- Add the parsley root and chicken stock, bring the mixture to a simmer and cook, covered, for 20 minutes or until the parsley root it very tender.
- Transfer the soup to a blender, add the cream and butter, and very carefully puree the soup starting on low speed and working up to high.
- Puree the soup until very smooth. If it seems thick, puree it for another 60 seconds, adding spoonful of extra cream or chicken stock until you like the consistency.
- Taste the soup and adjust the seasoning for salt to taste, then serve.
Video
Notes
I love garnishing white soups with green herb oils. Parsley root is often available to purchase during the spring, so if you have access to ramp leaves I definitely recommend spooning some ramp leaf oil on it.
Nutrition
Serving: 6oz | Calories: 328kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 224mg | Potassium: 532mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1136IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 1mg