Cold Parsley Soup Recipes

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PARSLEY SOUP



Parsley Soup image

Categories     Soup/Stew     Blender     Vegetarian     Quick & Easy     Leek     Zucchini     White Wine     Spring     Healthy     Vegan     Parsley     Gourmet

Yield Makes 2 to 4 servings (about 3 cups)

Number Of Ingredients 7

1 medium leek (white and pale green parts only)
1 large bunch fresh flat-leaf parsley (1/4 pound), leaves separated from stems and stems coarsely chopped
2 tablespoons olive oil
1 medium zucchini (1/2 pound), peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/4 cup dry white wine
2 cups water

Steps:

  • Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
  • Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add zucchini and salt and cook, stirring, 1 minute. Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
  • Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids). Season with salt and pepper. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.

PARSLEY SOUP



Parsley Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, appetizer

Time 1h

Yield Four servings

Number Of Ingredients 15

1 onion, chopped
2 cloves garlic, peeled but whole
1 teaspoon coriander seeds
1/4 teaspoon dried chili pepper
1 1/2 -inch piece of fresh ginger root, peeled and diced
1 tablespoon sweet butter
2 zucchini, chopped
5 bunches parsley, cleaned
3 cups chicken broth
1 cup milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
1/2 cup bread crumbs
1/4 cup blanched almonds

Steps:

  • Soften the onion, garlic, coriander, chili pepper and ginger root in the butter over medium heat for 3 minutes. Add the zucchini and cook for 1 minute. Add 4 bunches of the parsley, stems intact, and toss to wilt, about 2 minutes.
  • Add the chicken broth and simmer for 40 minutes. Add the milk, salt and black pepper and simmer for 5 minutes more. Pass this mixture first through a food processor to make a paste, and then through a food mill, to remove the fibrous parts of the parsley stems. Cool. Stir in the buttermilk, bread crumbs and all but one tablespoon of the almonds and adjust seasoning.
  • Pick the leaves from the remaining bunch of parsley and mince them well. Add to the soup. Serve the soup hot or cold, garnished with the parsley zest (recipe below) and, if you desire, a splash of parsley oil.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1253 milligrams, Sugar 15 grams, TransFat 0 grams

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