Post by Sylvia on Jul 20, 2008 11:44:16 GMT -6
Parsley is at it's best right now. Don't let the length of this recipe put you off. Most of the ingredients are already in your kitchen, it is really easy and worth the effort.
I wasn't too sure whether to use the veggie board or this one, but lots of meat eaters enjoy vegetable soups so here we go.
(For the uninitiated tatties are potatoes)
Parsley Soup
You will need:
300g of flat-leaf parsley
5 tbsp of olive oil (don't use your best)
4 Large onions (Sliced)
2 cloves of peeled and finely chopped garlic
4 tatties - peeled and diced
1 and a 1/2 litres of vegetable stock/Chicken stock
284 mls of Greek-style yoghurt
Juice of 1 lemon
Freshly ground pepper
Wash and dry the parsley, pick the leaves, separate and roughly chop the stems. This is tedious, but listen to the radio or your favourite DVD the final taste is worth the hastle.
Heat the oil in a saucepan stir in the onions and parsley stems
Fry very gently until soft, add the garlic and tatties. Put the lid on the pan and cook gently for 8 - 10 minutes, the tatties should have started to soften. Add the chicken/vegetable stock, bring to a boil and simmer for 10 minutes.
Roughly chop half the parsley leaves, blanche the remaing half of the parsley with boiling water then rinse immediately under cold running water (this preserves the wonderful green colour) then put them to one side.
Add the chopped unblanched parsley to the soup and cook for a few minutes, then put the mix into a liquidiser with the blanched leaves - Puree until smooth (make sure you put a cloth over the top of the liquidiser lid - just be very careful), the mix should be a lovely green.
Return to the pan and add the yoghurt and lemon juice. You can season with ground pepper and salt at this point, but only if you feel it is completely necessary, I prefer to add extra lemon juice - a bit healthier.
You can now reheat the soup when needed, but don't let it boil as it may curdle, a swirl of cream and a sprig of parsley on the top of your serving just finishes it off.
Sylvia446
I wasn't too sure whether to use the veggie board or this one, but lots of meat eaters enjoy vegetable soups so here we go.
(For the uninitiated tatties are potatoes)
Parsley Soup
You will need:
300g of flat-leaf parsley
5 tbsp of olive oil (don't use your best)
4 Large onions (Sliced)
2 cloves of peeled and finely chopped garlic
4 tatties - peeled and diced
1 and a 1/2 litres of vegetable stock/Chicken stock
284 mls of Greek-style yoghurt
Juice of 1 lemon
Freshly ground pepper
Wash and dry the parsley, pick the leaves, separate and roughly chop the stems. This is tedious, but listen to the radio or your favourite DVD the final taste is worth the hastle.
Heat the oil in a saucepan stir in the onions and parsley stems
Fry very gently until soft, add the garlic and tatties. Put the lid on the pan and cook gently for 8 - 10 minutes, the tatties should have started to soften. Add the chicken/vegetable stock, bring to a boil and simmer for 10 minutes.
Roughly chop half the parsley leaves, blanche the remaing half of the parsley with boiling water then rinse immediately under cold running water (this preserves the wonderful green colour) then put them to one side.
Add the chopped unblanched parsley to the soup and cook for a few minutes, then put the mix into a liquidiser with the blanched leaves - Puree until smooth (make sure you put a cloth over the top of the liquidiser lid - just be very careful), the mix should be a lovely green.
Return to the pan and add the yoghurt and lemon juice. You can season with ground pepper and salt at this point, but only if you feel it is completely necessary, I prefer to add extra lemon juice - a bit healthier.
You can now reheat the soup when needed, but don't let it boil as it may curdle, a swirl of cream and a sprig of parsley on the top of your serving just finishes it off.
Sylvia446