CELERY-LEEK SOUP WITH POTATO AND PARSLEY
This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.
Provided by Alexa Weibel
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish
Time 45m
Yield 6 to 8 servings (about 9 1/2 cups)
Number Of Ingredients 12
Steps:
- In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
- Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
- Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
- Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
- Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.
PARSLEY-POTATO SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
- Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.
- Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
- Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
- Nutrition Information
- Per serving:
- Calories: 193
- Total fat: 5g
- Protein: 6g
- Fiber: 3g
- Carbohydrate: 32g
- Cholesterol: 0mg
- Sodium: 84mg
POTATO AND PARSLEY SOUP
Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 4-6
Number Of Ingredients 11
Steps:
- Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
- Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
- Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
- Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
- Stir in the cream and remaining parsley and heat through.
- Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
- Enjoy!
- Variations:.
- Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
- or.
- Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.
CREAMY POTATO PARSLEY SOUP (BUT WITHOUT THE CREAM!)
I found this recipe in the book that was packaged along with my microwave. I haven't tried it yet, but it sounds fabulous!
Provided by Anu_N
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
- Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
- Combine cornflour with a small amount of cold milk.
- Stir into potato mixture, and add the remaining milk.
- Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
- Stir once or twice during cooking.
- Serve hot with crisp croutons, or toasted bread.
- For Vegetarian use vegetable broth or water.
Nutrition Facts : Calories 180.4, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.8, Sodium 525.6, Carbohydrate 28.2, Fiber 3, Sugar 1.7, Protein 7.9
IRISH POTATO AND PARSLEY SOUP
Make and share this Irish Potato and Parsley Soup recipe from Food.com.
Provided by samcp4
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon until beginning to run.
- Add the butter, potatoes and onions, fry on a low to medium heat for 15 minutes or until they are beginning to soften.
- Add the stock, milk and salt and pepper to taste.
- Bring to the boil, cover and simmer for half an hour.
- Cool slightly.
- Blend.
- Add the parsley and cream.
- Heat gently.
Nutrition Facts : Calories 389.2, Fat 25.1, SaturatedFat 14.2, Cholesterol 73.9, Sodium 189.4, Carbohydrate 35.5, Fiber 4.2, Sugar 5.8, Protein 7.6
POTATO SOUP WITH PARSLEY PESTO
A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.
Provided by PinkCherryBlossom
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soup:.
- Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
- When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
- Pesto:.
- Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.
Nutrition Facts : Calories 381.2, Fat 26.5, SaturatedFat 8, Cholesterol 25.6, Sodium 119, Carbohydrate 32, Fiber 4, Sugar 2.5, Protein 6.1
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