Parsley SoupThis recipe was one of my first “Keepers”. It was so unusual that I had to try it. I like cream of anything (even things I don’t like…like mushrooms). Think of it more as a potato soup with a kick.
4 cups chicken broth
2 cups firmly packed parsley, stems removed, 1/4th pound or 1 large bunch
½ cup chopped onion
1 teaspoon sugar
½ teaspoon salt
Dash of freshly ground pepper
1 cup milk
2 cups diced pared potatoes (about 2 medium)
2 tablespoons butter
¼ cup flour
1 tablespoon dry sherry or white wine
1 tablespoon snipped parsley
4 cups chicken broth
2 cups firmly packed parsley, stems removed, 1/4th pound or 1 large bunch
½ cup chopped onion
1 teaspoon sugar
½ teaspoon salt
Dash of freshly ground pepper
1 cup milk
2 cups diced pared potatoes (about 2 medium)
2 tablespoons butter
¼ cup flour
1 tablespoon dry sherry or white wine
1 tablespoon snipped parsley
- Place the broth, 2 cups parsley, onion, sugar and salt & pepper in a 2 quart saucepan. Heat to boiling. Reduce heat and simmer, covered, for 30 minutes.
- Strain the mixture but reserve the broth.
- Heat the milk and potatoes, covered , in a small saucepan, over medium heat until the potatoes are tender, about 15 minutes.
- Heat the butter in a medium size saucepan over low heat. Stir in the flour. Cook and stir over low heat until smooth and bubbly. Slowly whisk in the reserved broth. Heat to boiling.
- Cook, stirring constantly, until slightly thickened, about 2 minutes. Reduce heat and add the potato mixture and the sherry.
- Heat until hot. Garnish with chopped parsley.
