Parsley Soup with Mushrooms
This is one of the recipes that I borrowed from one of my favorite chefs,
Jean-Georges Vongerichten.
Cheap and easy, who doesn’t like that from a top chef, such as Jean-Georges Vongerichten!
Parsley is often a herb that is though of as decoration, however, there
are plenty of health benefits associated to this herb
Ingredients
-1 large bunch flat-leaf parsley
-3 tablespoons olive oil
-1 onion, minced
-1 leek, trimmed of hard green parts, roughly chopped and rinsed
-1 parsnip, peeled and roughly chopped (or potato)
-salt and freshly ground black pepper
-1 liter chicken broth or vegetable stock (if you want a vegetarian
version)
-150 g mushrooms
-1 small shallot, minced
-1 clove of garlic, chopped finely
Directions
1.Wash the parsley and separate stems and tops.
Add 2 tablespoons olive oil to a casserole and stir in onion, leek,
parsnip/potato and a pinch of salt. Cook until the onion becomes translucent,
about 10 minutes. Add the parsley stems and pepper to taste and stir again.
2. Add 1 liter of chicken stock (or vegetable stock). Simmer, stirring now
and then, until the vegetables are very tender, 30 to 45 minutes.
3. Meanwhile, wash and trim the mushrooms (add mushroom stalks to the soup).
Chop the caps and heat 1 tablespoon of olive oil in another skillet over medium-high
heat and add the shallot, garlic and mushrooms, stirring occasionally, until
the mushrooms have given up their water and are tender (~10 minutes).
4.When the vegetables are soft, add remaining parsley leaves and cook for
another minute. Mix with a blender until the soup is smooth. Taste the soup and
adjust the seasoning with pepper/salt if needed.
5.Serve with a portion of mushrooms at the bottom of each bowl and top with
a ladleful of hot soup.
Tip:
-Make soup fun to drink/eat for kids by adding some garlic crostini’s or breadsticks.
-Cook in batches: I make this soup in big batches and freeze them in 1
liter containers. Cook once, enjoy many times!
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