Parsley is often thought of as nothing more than a garnish or ingredient in Italian pesto, but its delicious as the main ingredient in this lovely soup. It’s also loaded with vitamins and antioxidants. It’s available year round and is a great green vegetable to use in the dead of winter when the selection of fresh vegetables is limited.
Nothing is wasted in this recipe, both the leaves and stems are used. For best results use a chicken or vegetable stock that has a rich, full flavor. Homemade is best but good commercial varieties are now available.
6 tablespoons butter
2 large bunches of flat leaf Italian parsley
1 medium onion diced
1 clove garlic, minced
1 large potato peeled and diced
2 cups well seasoned chicken or vegetable stock
½ cup white wine
½ cup heavy cream, sour cream or Greek style yogurt (not fat free)
salt & pepper to taste
Wash the parsley well. Separate the stems from the leaves and chop the stems (reserves the leaves for later in the recipe.
Heat the butter in a saucepan over medium heat. Add the chopped parsley stems, onions and garlic, and sauté till the onions are translucent and the parsley stems are tender.
Add the potato, chicken broth and wine. Bring to a boil and simmer till the potatoes are tender.
Add the reserved parsley stems and simmer another 5 minutes uncovered till the parsley is just cooked through but still bright green. Remove pan from heat.
Using an immersion blender, food processor or regular blender process the mixture until smooth. Return to the saucepan. Over medium heat add the cream and stir till heated through. Taste for seasoning and add salt & pepper if needed.
Garnish if desired with croutons, crumbled bacon or crumbled blue cheese. Serve hot.