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Sometimes it is fun to give your Thanksgiving menu a different twist. Here is a recipe for those of you who are not only looking to include the traditional flavours of the holiday, but who are also looking for something a little more challenging and elegant.
Parsley Root Soup
- 1 bunch of parsley roots with tops
- 2 tablespoons of butter
- 1 large white onion or 2 smaller onions, chopped
- 1 potato, peeled and cubed
- 1-1/4 teaspoon of salt
- ¼ teaspoon of white pepper
- 4 cups of turkey stock
- 1/3 cup of olive or vegetable oil
- 1-1/4 cups of whipping cream
- Detach tops from parsley roots and tie together 6 parley springs with kitchen string.
- Chop some of the remaining parsley leaves to make ½ cup
- Peel roots and cut into chunks
- In soup pot, melt butter over medium heat; fry the chopped onion, stirring occasionally until soft – about 8 minutes
- Add parsley roots, potato, salt and pepper and cook, stirring occasionally for about 4 minutes.
- Add stock and parsley tops, bring to boil. Cover and reduce heat, simmer until vegetables are very soft – about 35-40 minutes
- Meanwhile, in a small saucepan, heat oil over medium heat; add chopped parsley and pinch of salt.
- Reduce heat to low and cook for about 3 minutes.
- Transfer mixture to blender and blend until parsley in minced. Strain through fine sieve, discarding solids.Set aside.
- Remove parsley tops from soup and puree soup. Stir in cream and bring to boil.
- Ladle into bowls and sprinkle each serving with scant teaspoonful of parsley oil
Hope you have enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!