Parsley Root Soup
Parsley the herb needs no introduction; but what might is the version that is grown not for its leaves but for its root, which is used in a culinary sense much like any other root, such as parsnips. Also called Hamburg Parsley and Turnip-Rooted Parsley, this parsley subspecies is grown for its beige, carrot-like root which tastes like a cross between a carrot and celery. It’s used in parts of Europe in soups, stews and simply as a vegetable. The ancestral wild parsley is thought to have arisen on the island of Sardinia. The Greeks and the Romans used parsley leaf much as we still do today. In mythology, parsley was believed to have sprung from a Greek hero, Archemorous, the forerunner of death; the Greeks crowned the winners at the Isthmian games with parsley, and warriors fed parsley leaves to their horses. Parsley, long in common use all around the Mediterranean, was brought to England and apparently first cultivated there in 1548.
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- 1 Tbsp. Butter
- 1 Tbsp. Garlic, chopped
- 1/2 cup Sweet Onions, sliced
- 1 cup Yukon Gold Potatoes, peeled & diced 1″
- 1 cup Celery Root, peeled & diced 1″
- 4 cups Chicken Stock
- 1/4 tsp. Dry Thyme
- 1 cup Heavy Cream
- 2 Tbsp. Fresh Italian Parsley Leaves, chopped
- Sweat garlic and onion in butter in a medium sauce pan on medium low heat for 5 to 10 minutes.
- Add potato, celery root, chicken stock and thyme and simmer approximately 30 minutes or until celery root is tender.
- Remove soup from the heat, allow to cool, then puree in blender or food processor until smooth.
- Return pureed soup to the sauce pan.
- Add cream and simmer 5 minutes.
- Season with salt and pepper to taste and serve with a garnishment of fresh chopped parsley.
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