PARSLEY SOUP
A little more green in the garden these days. Those stalwarts of winter still shine—the small bunches of late broccoli, the last few pillars of Brussel sprouts, and the March wind-tossed bouquets of parsley. This simple, pretty light green soup, sometimes garnished with grated horseradish, fits right in for a St Patrick’s Day gathering.
- 3-4 bunches of parsley—large stems removed—leaves chopped
- A little bacon, cooked until almost crisp
- A little butter
- 1 celery stalk, finely chopped
- Small, sweet onion, chopped
- A little chopped garlic, to taste
- 3-4 cups chicken stock
- 1 cup half and half
- Salt and pepper
- 2-3 tblsp instant mashed potatoes
- Juice of 1 lemon
- Grated horseradish for garnish (optional)
After cooking bacon, discard half of drippings and add a little butter to pan. Add celery, onion and garlic—sauté until soft. Add parsley and 1 cup broth–cook for another minute or two. Let mixture cool then whirl in food processor or with immersion blender until parsley looks finely chopped. Return to heat—add remaining broth, chopped bacon, salt and pepper to taste then simmer for 15 minutes or so. Off heat, add instant mashed potato flakes and stir while it thickens. Add half and half, return to heat—simmer another minute or so. Check seasonings, then add lemon juice and stir. Garnish with parsley or grated horseradish, or a bit of sour cream.
The Kitchen Hive
