Sunday, March 22, 2009
It is spring on the calendar and leaves are unfurling in the garden, but the wind is still chilly and a soup was in order.
I had seen those parsley roots for years, languishing on the shelf next to baby turnips and yellow carrots, but i had walked by, suffering from a case of ignorance and non curiosity.Then, the other day, they caught my eyes: a little like parsnips, but with a fluffy collar of parsley leaves.Another customer closed up on me to ask" have you cooked these before ? I bought some last week, but haven't cooked them yet.there was a recipe for soup by Deborah Madison bla, bla....."That was it.
so today, I prepared them into a soup with leeks, green garlic,chicken broth, milk.The roots were starchy like potatoes, but with a subtle,rooty taste.It was resembling a vichyssoise, but one where the flavors stood out. I recommend it.
parsley root soup
1 bunch parsley roots
1 tbsp butter
2 medium leeks
3 green garlic stems
1 cup chicken broth
2 cups water
1/2 cup whole milk
parsley for garnish
peel and cut parsley roots.clean leeks well and cut in slices.cut green garlic in slices
melt the butter and throw in the cut leeks.let them melt down, throw the cut roots and green garlic, let it cook for a minute or two, add the broth and water and cook until soft.
blend, add milk, salt and pepper. garnish with leaves.