Festive Parsley Root Soup Recipe 

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

Ingredients:

• 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

Directions:

1. Detach tops from parsley roots and tie together 6 parley springs with kitchen string.
2. Chop some of the remaining parsley leaves to make ½ cup
3. Peel roots and cut into chunks
4. In soup pot, melt butter over medium heat; fry the chopped onion, stirring occasionally until soft – about 8 minutes
5. Add parsley roots, potato, salt and pepper and cook, stirring occasionally for about 4 minutes.
6. Add stock and parsley tops, bring to boil. Cover and reduce heat, simmer until vegetables are very soft – about 35-40 minutes
7. Meanwhile, in a small saucepan, heat oil over medium heat; add chopped parsley and pinch of salt.
8. Reduce heat to low and cook for about 3 minutes.
9. Transfer mixture to blender and blend until parsley in minced. Strain through fine sieve, discarding solids.Set aside.
10. Remove parsley tops from soup and puree soup. Stir in cream and bring to boil.
11. 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!